Comparison of the milk-clotting properties of three plant extracts.
Food Chem
; 141(3): 1902-7, 2013 Dec 01.
Article
in En
| MEDLINE
| ID: mdl-23870908
ABSTRACT
Several proteases from plant sources have been proposed as milk coagulants, however, limited research has been done on their milk-clotting properties. The effect of temperature on the milk-clotting activity of kiwi fruit, melon and ginger extracts was evaluated, as well as the effects of the different extracts on curd properties. Melon extracts showed high milk-clotting activity over a broad temperature range (45-75 °C) while kiwi fruit and ginger extracts showed high activity over a narrower temperature range, with a maximum at 40 and 63 °C, respectively. Curds produced using kiwi extracts had textural properties comparable with those obtained using commercial rennet, while melon extracts produced a fragile gel and low curd yield. The milk-clotting behavior of the three plant extracts was related to the protease specificity present in these extracts. The kiwi proteases displayed chymosin-like properties and thus hold the best potential for use as a milk coagulant in cheese production.
Key words
Full text:
1
Database:
MEDLINE
Main subject:
Plant Extracts
/
Cheese
/
Cucurbitaceae
/
Zingiber officinale
/
Actinidia
/
Milk
/
Food Additives
Limits:
Animals
Language:
En
Year:
2013
Type:
Article