Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10540175 | Food Chemistry | 2013 | 6 Pages |
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.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Miguel A. Mazorra-Manzano, Teresa C. Perea-Gutiérrez, MarÃa E. Lugo-Sánchez, Juan C. Ramirez-Suarez, MarÃa J. Torres-Llanez, Aarón F. González-Córdova, Belinda Vallejo-Cordoba,