An Evaluation of the Clotting Properties of Three Plant Rennets in the Milks of Different Animal Species.

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ID: 70367
2019
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Ranked #104 of 115 articles by views in Foods (Basel, Switzerland)

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Abstract
, and extracts are proposed as milk coagulants herein. Their coagulation efficiency was measured in bovine, buffalo, goat and sheep milk incubated at different temperatures. The milk-clotting and proteolytic activities as well as the lactodynamographic parameters were determined considering animal rennet as a reference coagulant. The vegetable coagulant, extracted from pistils, proved to be the most suitable milk-clotting enzyme for cheesemaking, since it possesses similar milk clotting properties to conventional calf rennet. latex, but seemed to be a promising alternative coagulant at higher temperatures. The strong proteolytic activity of papain caused poor milk coagulation in all milk samples. To conclude, this result also supports the original hypothesis of this study that the excessive proteolytic nature of plant coagulants can negatively affect the cheesemaking process. The optimization of using a plant rennet in a dairy application can be done by selecting the appropriate plant rennet with a consistent clotting efficiency. These innovative manufacturing processes may also lead to the optimization and production of new cheese varieties.
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liburdi2019anfoods Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Liburdi, Katia;Boselli, Carlo;Giangolini, Gilberto;Amatiste, Simonetta;Esti, Marco;
Journal Foods (Basel, Switzerland)
Year 2019
DOI
E600
URL
Keywords
calf rennet clotting parameters curd firming milk coagulation vegetable coagulants Hydrazone metallo-supramolecular assembly solid-state emission

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