Camel Milk-Clotting Using Plant Extracts as a Substitute to Commercial Rennet

Abstract

The transformation of camel milk into cheese is an operation considered very delicate because of several difficulties encountered in achieving coagulation. The present study aims to improve coagulation abilities of camel milk using enzyme extracts from pineapple, kiwi, and ginger. Our results concerning the characterization of the enzymatic extract showed an extraction yield that varies according to the type of extract (pineapple: 75.28% ± 4.59, kiwi: 63.97% ± 5.22, and ginger: 28.64% ± 1.47). The optimum coagulation conditions of the 3 types of extract were as follows: for pineapple: pH = 5 and temperature = 45°C; for kiwifruit: pH = 6.6 and temperature = 40°C; and for ginger: pH = 6.6 and temperature = 45°C. A fresh cheese was made from camel milk with a particular nutritional quality and consistency. The kiwi proteases displayed chymosin-like properties and thus hold the best potential for use as a milk coagulant in cheese production.

Camel Milk Curd Properties: Application of a Kiwi Juice as a Coagulant

“…The curd obtained with kiwifruit extract showed the highest proteins content. This result is similar with that found by Fguiri et al (2021).…”

Plant Milk-Clotting Enzymes for Cheesemaking

“…On the contrary, curds obtained using melon extracts had different textural properties as reflected by the low values of hardness, cohesiveness, chewiness, and springiness, possibly due to the higher PA and the lower MCA/PA ratio [ 58 ]. Similar results were obtained from a recent study conducted by Fguiri et al [ 59 ], where the coagulating properties of kiwi extract were compared to those of ginger and pineapple extracts in camel ( Camelus dromedarius ) milk cheesemaking. The data reported that kiwi extract determined the highest yield (20.71%).…”

Optimization of camel milk coagulation: the use of coagulants of microbiological and plant origin

“…For many years, plant extracts have been widely used for milk clotting during the production of traditional cheeses, especially in Asia, the Mediterranean region, and West Africa. Simple purification procedures can isolate plant proteases from a variety of readily available plants, such as kiwifruit (Actinidia L.) (Fguiri et al, 2021), nettle leaves (Urtica dioica) (Bouazizi et al, 2022), rhizome of ginger (Zingiber officinale) (Hailu et al, 2014), and wild cardoon flowers (Cynara cardunculus L.) (García et al, 2012). Only a few types of research have shown the use of plant proteases in camel milk clotting and cheese production.…”