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Keywords = Berridge testing

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19 pages, 5737 KiB  
Article
New Coagulant Proteases for Cheesemaking from Leaves and Latex of the Spontaneous Plant Pergularia tomentosa: Biochemical Characterization of Coagulants and Sensorial Evaluation of Cheese
by Imene Leulmi, Mohammed Nasreddine Zidoune, Kahina Hafid, Fairouz Djeghim, Hayat Bourekoua, Dariusz Dziki and Renata Różyło
Foods 2023, 12(13), 2467; https://doi.org/10.3390/foods12132467 - 23 Jun 2023
Cited by 5 | Viewed by 2133
Abstract
The purpose of this study was to evaluate the caseinolytic and milk-clotting activities of aqueous crude extracts from leaves and latex of the Pergularia tomentosa, to determine their suitability as a rennet substitute. These extracts were subjected to a series of biochemical [...] Read more.
The purpose of this study was to evaluate the caseinolytic and milk-clotting activities of aqueous crude extracts from leaves and latex of the Pergularia tomentosa, to determine their suitability as a rennet substitute. These extracts were subjected to a series of biochemical tests before being used in the production of cheese. The results showed that the enzymatic latex extract had a higher coagulant activity than the leaf extract. However, under different clotting conditions (pH, temperature, and CaCl2 concentration), both coagulants behaved similarly in the coagulation of Berridge substrate. The SDS-PAGE and zymographic analysis revealed identical protein bands with a single active zone in both extracts, corresponding to a molecular weight of 26.98 kDa and 26.03 kDa in the extract of leaf and latex, respectively. Both extracts were stable to different effectors but strongly inhibited by iodoacetamide and Hg, suggesting it to be a cysteine protease. Both extracts were able to hydrolyze casein and generate peptides of 14 kDa, with excessive hydrolysis of the other casein fractions. The physicochemical parameters of cheese made from latex and leaf extract evolved similarly to control cheese. According to the sensory evaluation, cheese made with latex had a mildly bitter flavor but showed a high acceptance rate (>80%). Full article
(This article belongs to the Special Issue Research and Development in Dairy Products)
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13 pages, 2061 KiB  
Article
Front-Face Fluorimeter for the Determination of Cutting Time of Cheese Curd
by Maryna Lazouskaya, Irina Stulova, Aavo Sõrmus, Ott Scheler, Kalle Tiisma, Toomas Vinter, Roman Loov and Martti Tamm
Foods 2021, 10(3), 576; https://doi.org/10.3390/foods10030576 - 10 Mar 2021
Cited by 4 | Viewed by 2950
Abstract
The yield of product (cheese) during the cheese-making process depends on the cutting time of the cheese curd. However, the determination of optimal cutting time on an industrial scale is difficult as current standard methods are destructive or analyse only small volumes and [...] Read more.
The yield of product (cheese) during the cheese-making process depends on the cutting time of the cheese curd. However, the determination of optimal cutting time on an industrial scale is difficult as current standard methods are destructive or analyse only small volumes and not the entire milk to be curdled into cheese. This paper presents a novel front-face fluorimeter (FFF) that is designed to be immersed into a milk batch to enable the determination of the cutting time of cheese curd without the destruction of the sample. The FFF sensor signal corresponds to physical changes in milk during cheese formation and has high predictive power (r > 0.85) and good accuracy (RSE = 30%, considering daily variation between milk samples). The performance of the presented fluorimeter was on par with standard rheological and Berridge methods. Full article
(This article belongs to the Section Dairy)
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