No abstract

The calotropine, a vegetable coagulating enzyme, extracted from Calotropis procera is very used in the preparation of traditional Peulh cheese. In this study, the fresh leaves of this vegetable were used to coagulate raw milk for the production of the fresh cheese Peulh type which was characterized by the physicochemical and sensory aspects. The results showed that this traditional cheese presented a total dry extract of 32.49%, pH 6.28, a lactic acidity of 0.14 p.cent, a protein content of 28.30% and a sweet whey with pH 5.90. The Peulh cheese making yield is 55.45% expressed on dry basis. The sensory aspects showed that it has a firm texture, elastic, not sticky, with a lactic odour and a lactic flavour and has an overall persistence in the mouth of about 15 seconds.

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The present work was carried out in order to study the antimicrobial activity of A. herba-alba extracts and their application as food preservative. A crude extract was prepared by steeping of the dry leaves of A. herba-alba in phosphate buffer. In order to obtain an enriched fraction in active molecules, a series of ammonium sulfate precipitation (ASP) was carried out. Extracts showed antibacterial activity against E. feacalis, M. leteus and L. monocytogenes strains. The best activity is noted for the precipitate obtained at ammonium sulfate precipitation of 60% (ASP60), with inhibition zones of 23.67 ± 0.44 mm for the E. feacalis and M. leteus strains and 18.00 ± 0.67 mm for L. monocytogenes. This extract shows a MIC (minimum inhibitory concentration) of 0.23 and 0.9 mg/ml for E. feacalis and L. monocytogenes, respectively. The application of ASP60 on "Takammérite", traditional fresh cheese as preservative, cause a significant slowdown in microbial growth under refrigeration during 15 days of storage.