Mazorra-Manzano MA, Perea-Gutiérrez TC, Lugo-Sánchez ME, Ramirez-Suarez JC, Torres-Llanez MJ, González-Córdova AF, Vallejo-Cordoba B. Comparison of the milk-clotting properties of three plant extracts.
Food Chem 2013;
141:1902-7. [PMID:
23870908 DOI:
10.1016/j.foodchem.2013.05.042]
[Citation(s) in RCA: 52] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2013] [Revised: 04/08/2013] [Accepted: 05/13/2013] [Indexed: 11/16/2022]
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.
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