Effect of vegetable coagulant and lamb rennet on physicochemical composition, fatty acid profile and lipid quality indices of a traditional fresh cheese (Jben)

Tabet, Rachid; Mechai, Abdelbasset; Branes, Zidane; Chenchouni, Haroun

doi:10.1016/j.bcab.2023.102609

Cited by 5 publications

(4 citation statements)

References 67 publications

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“…Lower values than the control cheese were obtained for samples in which the pineapple, cardoon, and papaya extracts represented the milk-clotting agents. The results found using the cardoon extract were the most promising in this context and appeared lower than those recently reported in the literature [32], likely due to the different cheesemaking processes and the direct use of dried flower instead of the extract in that case.…”

Section: Discussioncontrasting

confidence: 65%

Exploring New Fruit- and Vegetable-Derived Rennet for Cheese Making

Pacifico,

Caputo,

Piccolella

et al. 2024

Applied Sciences

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Cheese production is an ancient practice to preserve a perishable food, such as milk, for a long time. The first step of cheese processing involves the addition of rennet, which contains the enzymes necessary for the hydrolysis and coagulation of the caseins present in milk. Typically, animal-derived rennet, such as calf rennet containing chymosin, are used as source of enzymes for cheese processing. Alternatively, microbial chymosin or recombinant chymosin is used. However, recently, plant-derived rennet such as the ones derived from thistle and bitter orange flowers and from artichoke (Cynara cardunculus var. scolymus) have also been demonstrated to be valid sources of enzymes for cheese processing. Therefore, herein, different plant and fruit extracts were tested and compared for their ability to coagulate milk caseins. In particular, beyond artichoke and cardoon (Cynara cardunculus) extracts, those from pineapple (Ananas comosus (L.) Merr.), papaya (Carica papaya L.), common fig (Ficus carica L.) milky sap, and oyster mushroom (Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm.) were investigated for their proteolytic, esterase, and milk-clotting activities. The extracts were then exploited as vegetable and fruit rennet for the experimental production of cheeses, which were examined, after 30 days of maturation, for their moisture, fat, protein, and free fatty acid (FFA) content. Interestingly, the artichoke, cardoon, and thistle mushroom extracts showed high proteolytic activity compared to calf rennet, while the level of esterase activity appeared to be similar for all the extracts. The papaya extract showed the lowest proteolytic and esterase activity. Although the pH, moisture, fat, and protein contents were very similar to those of cheese made with calf rennet, the medium- and long-chain FFAs broadly differed among produced cheeses, with variations in the lipid quality indices.

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Section: Discussioncontrasting

confidence: 65%

Exploring New Fruit- and Vegetable-Derived Rennet for Cheese Making

Pacifico,

Caputo,

Piccolella

et al. 2024

Applied Sciences

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“…The decreased quantity of fat was presumed to be due to heating, causing fat oxidation. This results in reduced fat content in cottage cheese [28], [29], [30]. The use of acid also affects the low fat because the acid can cause hydrolysis of fat.…”

Section: Volume 17 991 2023mentioning

confidence: 99%

Acidification effects of starfruit (Averrhoa Bilimbi L.) on soy milk-based cottage cheese: A physicochemical and organoleptic assessment

I Ketut Budaraga,

Rera Aga Salihat,

Eddwina Aidila Fitria

2023

Potr. S. J. F. Sci.

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Using organic acids from citrus plants such as lemon and lime as a coagulant in soft cheese has been widely practiced. However, Wuluh starfruit (Averrhoa Bilimbi L.) is rarely used, especially in making cottage cheese from soy milk. Wuluh starfruit, which has a distinctive taste and aroma and is not shared by other citrus fruits, has the potential to be utilized in making cottage cheese. This study aimed to determine and study the effect of using a natural coagulating agent, Wuluh starfruit juice, as a coagulant in making cottage cheese from soy milk. A completely Randomized Design with six levels of treatment and three replications was used as the research design. The treatments were variations in the addition of Wuluh starfruit juice, namely as follows: SKA0 = control, citric acid 0.4%, SKA1 = 10%, SKA2 = 20%, SKA3 = 30%, SKA4 = 40%, and SKA5 = 50%. Cottage cheese from treatment SKA3 was the most preferred by the panelists based on the organoleptic evaluation with taste value (6.16 ±0.94%), aroma value (6.16 ±0.94%), texture value (5.24 ±1.20%), colour value (5.32 ± 0.85%), and acceptability value (5.72 ±0.51). SKA3 treatment was also the most preferred on the physicochemical properties of yield (26.43 ±1.13%), moisture (62.21 ±0.20%), ash (1.70 ±0.03%), protein (16.36 ±0.25%), fat (18.28 ±0.19%), pH (3.66 ±0.02), vitamin C (224.36 ±0.01 mg/kg), antioxidant activity (69.44 ±1.60%) and salt (50.33 ±0.58 ppm).

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“…13,14 These enzymes are currently used to produce artisanal cheeses in the Mediterranean region 15 and to produce Jben, a popular and traditional cheese in Algeria and North Africa. 16 In addition, MCA and CA of proteinases isolated from plants of Rutaceae, Bromeliaceae, Apocynaceae, Asteraceae, and Actinidiae families have been reported (reviewed in Troncoso et al). 17 We have reported the MCA and CA of two Solanum tuberosum aspartic proteases (StAP1 and StAP3) isolated from tubers and leaves, respectively.…”

Section: Introductionmentioning

confidence: 99%

“…The most effective vrennets have been extracted from plants of the Cynara species, specifically from Cynara cardunculus and Cynara scolymus 13,14 . These enzymes are currently used to produce artisanal cheeses in the Mediterranean region 15 and to produce Jben, a popular and traditional cheese in Algeria and North Africa 16 . In addition, MCA and CA of proteinases isolated from plants of Rutaceae, Bromeliaceae, Apocynaceae, Asteraceae, and Actinidiae families have been reported (reviewed in Troncoso et al .)…”

Section: Introductionmentioning

confidence: 99%

Optimization of caseinolytic and coagulating activities of Solanum tuberosum rennets for cheese making

et al. 2023

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BACKGROUNDIn recent years, the rising global demand for cheese, the high cost and limited supply of calf rennet, and consumer choices have increased research into new alternatives to animal or recombinant chymosins for cheese making. Plant proteases with caseinolytic activity (CA) and milk‐clotting activity (MCA) have been proposed as alternatives for milk clotting to obtain artisanal cheeses with new organoleptic properties. They have been named vegetable rennets (vrennets). The aim of this study was to evaluate the performance of two Solanum tuberosum aspartic proteases (StAP1 and StAP3) as vrennets for cheese making and to obtain a statistical model that could predict and optimize their enzymatic activity.RESULTSTo optimize the CA and MCA activities, a response surface methodology was used. Maximum values of CA and MCA for both enzymes were found at pH 5.0 and 30–35 °C. Analysis of the degradation of casein subunits showed that it is possible to tune the specificity of both enzymes by changing the pH. At pH 6.5, the αS‐ and β‐ subunit degradation is reduced while conserving a significant MCA.CONCLUSIONThe statistical models obtained in this work showed that StAP1 and StAP3 exert CA and MCA under pH and temperature conditions compatible with those used for cheese making. The casein subunit degradation percentages obtained also allowed us to select the best conditions for the degradation of the κ‐casein subunit by StAPs. These results suggest that StAP1 and StAP3 are good candidates as vrennets for artisan cheese making. © 2023 Society of Chemical Industry.

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Effect of vegetable coagulant and lamb rennet on physicochemical composition, fatty acid profile and lipid quality indices of a traditional fresh cheese (Jben)

Cited by 5 publications

References 67 publications

Exploring New Fruit- and Vegetable-Derived Rennet for Cheese Making

Exploring New Fruit- and Vegetable-Derived Rennet for Cheese Making

Acidification effects of starfruit (Averrhoa Bilimbi L.) on soy milk-based cottage cheese: A physicochemical and organoleptic assessment

Optimization of caseinolytic and coagulating activities of Solanum tuberosum rennets for cheese making

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