The characterization and application of <i>Calotropis procera</i>, a coagulant in Nigerian Wara cheese

Raheem, Dele; Suri, Narinder; Saris, Per E. J.

doi:10.1111/j.1365-2621.2006.01244.x

Cited by 7 publications

(6 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The rennet strength of purified protease was compared with standard animal rennet at 35°C using the following equation, as described by Raheem et al (2007). where V is the volume of milk coagulated, v is volume of rennet in millilitre and t is the time in seconds.…”

Section: Methodsmentioning

confidence: 99%

Characterization of milk coagulating properties from the extract of Withania coagulans

Naz

Masud

Nawaz³

2009

Int J of Dairy Tech

View full text Add to dashboard Cite

Plant aspartic proteinases (APs) from Withania coagulans were extracted by using NaCl (0.85%) and were characterized by pH, temperature stability, rennet strength and CaCl 2 supplementation. Additionally, the milk-clotting enzyme was partially purified by fractional precipitation with ammonium sulphate and acetone followed by column chromatography of the most active fraction, giving specific activity of 12 307.6 U/mg. The maximum enzyme activity was observed at 4.25 pH and 37°C, which suggested its use in making cheese requiring moderate temperatures (Mozerella, Cheddar). The enzymatic activity increases as the concentration of CaCl 2 increases and decreases with the increase of temperature. SDS analysis showed the presence of a single unique band having a molecular weight of 66 KDa.

show abstract

Section: Methodsmentioning

confidence: 99%

Characterization of milk coagulating properties from the extract of Withania coagulans

Naz

Masud

Nawaz³

2009

Int J of Dairy Tech

View full text Add to dashboard Cite

show abstract

“…C . procera is the plant commonly used to provide the coagulant for making this type of soft cheese [ 21 , 22 ]. The curd of the cheese contains all the fat, and three quarters of the protein from the whole milk [ 23 ].…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial evaluation of red, phytoalexin-rich sorghum food biocolorant

Akogou¹,

Besten²,

Kayodé³

et al. 2018

PLoS ONE

View full text Add to dashboard Cite

Sorghum (Sorghum bicolor) extract is traditionally used as red biocolorant in West Africa to colour foods, among which wagashi, a soft cheese. This biocolorant is a source of the phytoalexin apigeninidin and phenolic acids, and users claim that it has preservative effects next to its colouring properties. If such a claim can be scientifically substantiated, it adds a valuable functional property to this natural red colorant, thereby increasing its potential applications in the food industry. Hence, the present study evaluated the antimicrobial properties of dye sorghum extracts using challenge tests in broth and wagashi as a model of a popular food application. The alkaline extract and hot aqueous extract were used for dyeing wagashi by 87.7% and 12.3% of the traders, respectively. The dyeing procedure is perceived as a preservation strategy, and is also a means to maximise the revenues. However, results demonstrated that the application of sorghum biocolorant on wagashi had no inhibitory effect on the growth of fungi (Penicillium chrysogenum, Cladosporium macrocarpum) and Escherichia coli O157:H7. Furthermore, sorghum biocolorant in broth had no effect on growth of Listeria monocytogenes and Escherichia coli O157:H7. Consequently, the commonly used extracts for colouring soft West-African cheese did not show a preservative effect. In addition, dyeing did not affect the physico-chemical properties of wagashi. Still, the red colour hampered visual detection of microbial growth, thus clarifying the preservative effect reported by users.

show abstract

“…The microbiological investigation of Wara cheese was carried out starting with 40 mL milk (Valio Ltd, Helsinki, Finland) tempered to 40 °C, 2 mL of the C. procera rennet extract (Raheem et al. , 2007) was added and further heating on a metal hot plate led to the formation of clots at 80 °C.…”

Section: Methodsmentioning

confidence: 99%

Inhibition of toxicogenic Bacillus licheniformis 553/1 in Nigerian Wara soft cheese by nisin‐producing Lactococcus lactis LAC309

Raheem¹,

Saris

2009

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

Wara soft cheese is a traditionally produced cheese in Nigeria. The production of this cheese includes a heating step for killing vegetative cells. Therefore, mainly spore-forming bacteria surviving the process may function as the first spoilers resulting in lowered shelf-life and safety of the product. In this study, we investigated if the addition of a nisin-producing Lactococcus lactis LAC309 starter after the high temperature treatment could result in nisin production and inhibition of the toxicogenic Bacillus licheniformis 553 ⁄ 1 strain spiked into the cheese. The results showed that L. lactis LAC309 could produce nisin in Wara cheese and that the strain inhibited (3 log reduction) B. licheniformis 553 ⁄ 1 in Wara cheese.Food technologists developing industrialised Wara cheese should therefore consider including a nisin-producing starter strain in the cheesemaking process.

show abstract

The characterization and application of Calotropis procera, a coagulant in Nigerian Wara cheese

Cited by 7 publications

References 15 publications

Characterization of milk coagulating properties from the extract of Withania coagulans

Characterization of milk coagulating properties from the extract of Withania coagulans

Antimicrobial evaluation of red, phytoalexin-rich sorghum food biocolorant

Inhibition of toxicogenic Bacillus licheniformis 553/1 in Nigerian Wara soft cheese by nisin‐producing Lactococcus lactis LAC309

Contact Info

Product

Resources

About