دورية أكاديمية
Camel Milk-Clotting Using Plant Extracts as a Substitute to Commercial Rennet
| العنوان: | Camel Milk-Clotting Using Plant Extracts as a Substitute to Commercial Rennet |
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| المؤلفون: | Imen Fguiri, Moufida Atigui, Amel Sboui, Arroum Samira, Chayma Marzougui, Mohamed Dbara, Mohamed Hammadi, Touhami Khorchani |
| المصدر: | Journal of Chemistry, Vol 2021 (2021) |
| بيانات النشر: | Hindawi Limited, 2021. |
| سنة النشر: | 2021 |
| المجموعة: | LCC:Chemistry |
| مصطلحات موضوعية: | Chemistry, QD1-999 |
| الوصف: | 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. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 2090-9063 2090-9071 |
| Relation: | https://doaj.org/toc/2090-9063; https://doaj.org/toc/2090-9071 |
| DOI: | 10.1155/2021/6680246 |
| URL الوصول: | https://doaj.org/article/b73c700ac68c490f8accc7560dbc6283 |
| رقم الأكسشن: | edsdoj.b73c700ac68c490f8accc7560dbc6283 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 20909063 20909071 |
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| DOI: | 10.1155/2021/6680246 |