• [email protected]
  • +971 507 888 742
Submit Manuscript
SciAlert
  • Home
  • Journals
  • Information
    • For Authors
    • For Referees
    • For Librarian
    • For Societies
  • Contact
  1. International Journal of Dairy Science
  2. Vol 12 (4), 2017
  3. 254-265
  • Online First
  • Current Issue
  • Previous Issues
  • More Information
    Aims and Scope Editorial Board Guide to Authors Article Processing Charges
    Submit a Manuscript

International Journal of Dairy Science

Year: 2017 | Volume: 12 | Issue: 4 | Page No.: 254-265
DOI: 10.3923/ijds.2017.254.265

Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Article Trend



Total views 108

Authors


Baraka Abo El-Yazeed Abd El-Salam

Country: Egypt

Osama Abd El-Hamid  Ibrahim

Osama Abd El-Hamid Ibrahim

LiveDNA: 20.16454

Howida Abd El-Razek El-Sayed

Country: Egypt

Keywords


  • alternative calf rennet
  • artichoke flowers
  • coagulant
  • Milk clotting enzyme
  • white soft cheese
Research Article

Purification and Characterization of Milk Clotting Enzyme from Artichoke (Cynara cardunculus L.) Flowers as Coagulant on White Soft Cheese

Baraka Abo El-Yazeed Abd El-Salam, Osama Abd El-Hamid Ibrahim Osama Abd El-Hamid  Ibrahim's LiveDNA and Howida Abd El-Razek El-Sayed
Background and Objective: Global increase in cheese production with decreased supply of calf rennet is leading to search for coagulant alternatives from available resources such as plant extracts. Therefore, the main objective of this study was to extract, purify and characterize Milk Clotting Enzyme (MCE) from artichoke (Cynara cardunculus L. ssp. scolymus) violet flowers and the effect of artichoke crude and purified MCE as a coagulant on chemical, texture profile and sensory properties of white soft cheese compared to calf and microbial rennets during cheese storage were studied to determine the technological suitability of vegetable coagulant for cheese manufacturing. Materials and Methods: The MCE was extracted and purified from artichoke violet flowers. White soft cheese coagulated with artichoke crude extract (CMCE) and Purified Milk Clotting Enzyme (PMCE) compared to Liquid Calf (LC) and Powdered Microbial (PM) rennets were analyzed for chemical, textural and sensorial properties during storage, also the results were analyzed by SAS software using the one way ANOVA procedure for analysis of variance. Results: The CMCE had 425.082 U milk clotting activity per milliliter, yield of partial purified MCE precipitated with 20-40% of ammonium sulfate was 22.58% with 1.32 purification fold, while final recovery yield of PMCE was 17.65% with increase of purification fold up to 1.43. The optimum activity of CMCE and PMCE was at (pH 6.5 and 5.5), respectively and 60°C for both. Moreover, optimal milk clotting activity was observed at 40 and 160 mM of CaCl2 for CMCE and PMCE, respectively. Cheeses made with artichoke MCE exhibited higher levels of acidity and soluble nitrogen content with lower values of cheese yield than those coagulated by LC or PM. Texture profile of CMCE cheese was softer with lower hardness and cohesiveness than those of LC or PMCE. As regards sensorial properties, the flavor and body and texture scores of CMCE cheese were significantly (p<0.05) higher than those with PMCE, LC and PM cheeses, while PMCE cheese had flavor scores close to those produced with LC or PM during storage period. Conclusion: The MCE from artichoke waste could be used as calf rennet alternative in white soft cheese making.
PDF Fulltext XML References Citation

How to cite this article

Baraka Abo El-Yazeed Abd El-Salam, Osama Abd El-Hamid Ibrahim and Howida Abd El-Razek El-Sayed, 2017. Purification and Characterization of Milk Clotting Enzyme from Artichoke (Cynara cardunculus L.) Flowers as Coagulant on White Soft Cheese. International Journal of Dairy Science, 12: 254-265.

DOI: 10.3923/ijds.2017.254.265

URL: https://scialert.net/abstract/?doi=ijds.2017.254.265

Leave a Comment


Your email address will not be published. Required fields are marked *

Useful Links

  • Journals
  • For Authors
  • For Referees
  • For Librarian
  • For Socities

Contact Us

Office Number 1128,
Tamani Arts Building,
Business Bay,
Deira, Dubai, UAE

Phone: +971 507 888 742
Email: [email protected]

About Science Alert

Science Alert is a technology platform and service provider for scholarly publishers, helping them to publish and distribute their content online. We provide a range of services, including hosting, design, and digital marketing, as well as analytics and other tools to help publishers understand their audience and optimize their content. Science Alert works with a wide variety of publishers, including academic societies, universities, and commercial publishers.

Follow Us
© Copyright Science Alert. All Rights Reserved