Characterization of recombinant camel chymosin reveals superior properties for the coagulation of bovine and camel milk

Kappeler, Stefan; Brink, Hans J M van den; Rahbek-Nielsen, Henrik; Farah, Z.; Puhan, Z.; Hansen, Egon Bech; Johansen, Eric

doi:10.1016/j.bbrc.2006.02.014

Cited by 176 publications

(197 citation statements)

References 9 publications

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“…Recently, camel chymosin was developed using recombinant DNA technology by Danish scientists (Kappeler et al, 2006). However, it is not easily available for pastoralists or small camel milk processers; when available, it is not affordable.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties and consumer acceptability of soft unripened cheese made from camel milk using crude extract of ginger (Zingiber officinale) as coagulant

Hailu¹,

Seifu²,

Yilma³

2014

Afr. J. Food Sci.

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This study was conducted to analyze the quality attributes of soft unripened cheese (SUC) made using ginger (Zingiber officinale) crude extract (GCE) by comparing it with cheese made using camel chymosin (CC). SUC made using GCE had higher acidity and ash but lower fat, total solids and protein as compared to cheese made using CC. The camel chymosin resulted in higher cheese yield as compared to cheese made using GCE. Although, lower than the values for cheese made using CC, sensory scores of cheese made using GCE is in line with literature values for camel milk cheese. The results indicated that GCE can be used to coagulate camel milk and thus help make cheese from camel milk.

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Section: Introductionmentioning

confidence: 99%

Physicochemical properties and consumer acceptability of soft unripened cheese made from camel milk using crude extract of ginger (Zingiber officinale) as coagulant

Hailu¹,

Seifu²,

Yilma³

2014

Afr. J. Food Sci.

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“…Attia et al (2000) and Kheroutou et al (2003), on the other hand, indicated that separated micelles start to gather together in globular or linear shape as the pH approaches to 5.5 and at pH 5.0 and complete fusion and three dimensional networks are observed during acidification. Camel chymosin had threefold higher catalytic efficiency on camel κ-casein as compared to cow κ-casein (Kappeler et al, 2006). Dilution of ginger crude extract had effect on milk clotting activity where MCA increased with decreasing crude extract concentration.…”

Section: Discussionmentioning

confidence: 92%

“…Recently, camel chymosin was developed using recombinant DNA technology by Danish scientists (Kappeler et al, 2006). However, it is not easily available; when available it is not affordable particularly by pastoralists.…”

Section: Introductionmentioning

confidence: 99%

Clotting activity of camel milk using crude extracts of ginger (Zingiber officinale) rhizome

Hailu¹,

Seifu²,

Yilma³

2014

Afr. J. Food Sci. Technol

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This study was conducted to assess the clotting activity of camel milk using ginger rhizome (Zingiber officinale) crude extracts (GCE) and identify the optimum pH, temperature and concentration of GCE that would result in strong coagulation of camel milk. The result revealed that temperature, pH and concentration of GCE had significant (P<0.05) effect on the clotting activity of camel milk. The highest camel MCA was observed at pH of 5.0, temperature of 65°C and crude extract concentration of 10% by volume of milk, while the lowest value was recorded at pH of 4.5, temperature 55°C and GCE concentration of 40% by volume of camel milk. Cow milk was considered for comparison of MCA and had the highest clotting activity at pH of 5.5, temperature of 60°C and GCE concentration of 10% by volume of milk. An increase in camel MCA was observed with a decrease in milk pH from 5.5 to 5.0; however, camel MCA decreased when milk pH reduced to 4.5. Camel MCA increased with increasing temperature; however, it decreased with increase in GCE concentration. Hence, GCE can be used to coagulate camel by adjusting the temperature and pH of the milk.

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“…The charge series was deconvoluted to give a molecular weight of 41.24 kg.mol −1 . The apparent molecular weight of FCC is available in the literature at ∼35.6-40 kg.mol −1 (Kappeler et al 2006). The fat and protein content of the milk used for cheese making was determined using a Milko Scan FT120 (Foss, NSW, Australia).…”

Section: Analytical Techniquesmentioning

confidence: 99%

“…Inserting the coding sequence for bovine chymosin into microorganisms has made fermentation-produced chymosin (FPC) widely available (Kumar et al 2010). More recently, recombinant camel chymosin, also known as fermentation-produced camel chymosin (FCC) (Kappeler et al 2006), has also become commercially available.…”

Section: Introductionmentioning

confidence: 99%

Effect of rennet on the composition, proteolysis and microstructure of reduced-fat Cheddar cheese during ripening

Soodam

Ong

Powell

et al. 2015

Dairy Sci. & Technol.

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Rennet is an important ingredient in Cheddar cheese manufacturing and both the type used and the concentration applied can affect the ripening process. In this work, reduced-fat Cheddar cheese was produced using different concentrations of microbial rennet (Hannilase; 0.026, 0.052 and 0.150 international milk clotting units (IMCU).g −1 of milk) as well as recombinant camel chymosin (0.052 IMCU.g −1 of milk). The composition of the resulting cheeses was not statistically different, but the ratio of pH 4.6 soluble nitrogen/total nitrogen (pH 4.6-SN/TN) increased significantly with increasing Hannilase rennet concentration. This ratio was also significantly lower in the cheese made with recombinant camel chymosin at a similar rennet concentration. Microstructural, biochemical and textural changes in the cheese were also monitored during ripening. The gel made with a high rennet concentration was qualitatively more porous but these changes in porosity were not reflected in the freshly pressed cheese. After 31 weeks of ripening, the cheese made with recombinant camel chymosin had a thicker protein network compared to the cheese made with microbial rennet (Hannilase), possibly due to lower proteolysis. Most of the Hannilase rennet was lost to the whey when the rennet was increased above the concentration of 0.052 IMCU.g as the texture was not significantly affected at the end of the observed ripening period. Recombinant camel chymosin may potentially be used as a substitute for products requiring lower proteolysis during ripening. However, the texture of this cheese was harder than the cheese made with Hannilase rennet at the end of the ripening period.

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Characterization of recombinant camel chymosin reveals superior properties for the coagulation of bovine and camel milk

Cited by 176 publications

References 9 publications

Physicochemical properties and consumer acceptability of soft unripened cheese made from camel milk using crude extract of ginger (Zingiber officinale) as coagulant

Physicochemical properties and consumer acceptability of soft unripened cheese made from camel milk using crude extract of ginger (Zingiber officinale) as coagulant

Clotting activity of camel milk using crude extracts of ginger (Zingiber officinale) rhizome

Effect of rennet on the composition, proteolysis and microstructure of reduced-fat Cheddar cheese during ripening

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