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

Hailu, Yonas; Seifu, Eyassu; Yilma, Zelalem

doi:10.14303/ajfst.2013.047

Cited by 11 publications

(13 citation statements)

References 14 publications

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“…Furthermore, animal enzymes are becoming unpopular in some countries due to diet and religious matters 24 . Plant proteases can be obtained from extracts of Cynara cardunculus 25 , Algerian spontaneous Cynara cardunculus 26 , artichoke ( Cynara scolymus , L.) 27 , crude extracts of ginger rhizome ( Zingiber officinale ) 28 , and Withania coagulans ( W. coagulans ) 29 – 31 . W. coagulans belongs to the family Solanaceae and grows in Afghanistan, Pakistan, India, and Iran.…”

Section: Introductionmentioning

confidence: 99%

The effects of camel chymosin and Withania coagulans extract on camel and bovine milk cheeses

Mbye

Mohamed

Raziq

et al. 2021

Sci Rep

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Withania coagulans (W. coagulans) extract and camel chymosin have aspartic protease capable of coagulating milk for cheese production. This study investigated the quality of camel and bovine milk cheeses coagulated using Withania extracts, came chymosin, and their mixture in two experiments. In Experiment (1), a factorial design with four factors (W. coagulans, camel chymosin, incubation time, and incubation temperature) was performed. The effect of these factors on cheese’s yield and hardness were assessed. An enzyme concentration corresponding to a 36 µg/L of milk of W. coagulans, 50 IMCU/L of camel chymosin, holding time of 4 h, and incubation temperature of 60 °C provided the optimal textural hardness for both camel and bovine milk cheeses. Seven treatments were analyzed in experiment (2) were analyzed for physicochemical properties, yield, and sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGEitation). The results showed that pure Withania extract exhibited the lower coagulating effect resulting in cheeses with low yield, hardness, fat, protein, and total solids. The SDS-PAGE electropherograms of camel cheese showed several low molecular weight bands as compared to bovine cheese. This phenomenon is due to excessive proteolysis in camel cheese, which we believed is caused by the presence of endogenous enzymes.

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Section: Introductionmentioning

confidence: 99%

The effects of camel chymosin and Withania coagulans extract on camel and bovine milk cheeses

Mbye

Mohamed

Raziq

et al. 2021

Sci Rep

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“…Plant proteases have been divided into groups based on the hydrolytic process mechanism: aspartate, serine, and cysteine proteases [38]. Studies conducted on plant source coagulants such as Zingiber officinale extracts [39], cysteine proteases isolated from Ficus carica [40], and aspartic proteases from Withania coagulans [41] have been used in camel milk cheese production and the resultant cheeses were found acceptable.…”

Section: Plant Source Rennet Enzymesmentioning

confidence: 99%

Innovative Approach of Cheese Making from Camel Milk: A Review

Bekele¹

2023

Current Issues and Advances in the Dairy Industry

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Camel milk contains all essential important components of human diet and generates cash, ensures food security, and provides health benefits. Compared to cow milk, camel milk has higher levels of whey protein, lower levels of αs1-casein, larger size of κ-casein, and a very low κ- to β-casein ratio. As a result, the technical characteristic of the acidic or enzymatic coagulation process of camel milk for cheese making is affected by all these factors. Camel milk cheese is a recent product that enters into both the domestic and global milk product markets. Cheese made from camel milk can have processing issues and be of lower quality if it is produced using the same technology as dairy products made from bovine milk. To maximize the possibility of manufacturing cheese from camel milk, various trials were conducted over time utilizing different methods. This chapter reviews the advancements in making cheeses from camel milk using starter cultures and coagulants. Furthermore, the relevant studies describing the fortification of camel milk with ingredients for cheese making are included.

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“…Plant proteases have been divided into groups based on the hydrolytic process mechanism: aspartate, serine, and cysteine proteases. Serine protease such as Zingiber officinale extracts ( 147 ), cysteine proteases isolated from Ficus carica ( 73 ), and aspartic proteases from Withania coagulans ( 76 ) have been used in CM cheese production and the resultant cheeses were found acceptable. The effects of camel chymosin and Withania coagulans extracts on the coagulation of CM and BM cheeses' yield and textural quality have been compared and again, CM was found to have a longer gelation time and softer cheese compared to BM ( 76 ).…”

Section: Effect Of Coagulantsmentioning

confidence: 99%

The Texture of Camel Milk Cheese: Effects of Milk Composition, Coagulants, and Processing Conditions

et al. 2022

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Numerous people in African, Middle Asian, Middle Eastern, and Gulf Cooperation Council (GCC) countries highly value camel milk (CM) as it plays a vital role in their diet. The protein composition of CM as well as the structure of its casein micelles differs significantly from bovine milk (BM). Cheeses made from CM have a weak curd and soft texture compared to those made from BM. This review article presents and discusses the effect of milk protein composition, processing conditions (pasteurization and high-pressure treatment), and coagulants (camel chymosin, organic acids, plant proteases) on the quality of CM cheeses. CM cheese's weak texture is due to compositional characteristics of the milk, including low κ-casein-to-β-casein ratio (≈0.05 in CM vs. ≈0.33 in BM), large micelle size, different whey protein components, and higher proteolytic activity than BM. CM cheese texture can be improved by preheating the milk at low temperatures or by high pressure. Supplementing CM with calcium has shown inconsistent results on cheese texture, which may be due to interactions with other processing conditions. Despite their structure, CM cheeses are generally well liked in sensory studies.

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

Cited by 11 publications

References 14 publications

The effects of camel chymosin and Withania coagulans extract on camel and bovine milk cheeses

The effects of camel chymosin and Withania coagulans extract on camel and bovine milk cheeses

Innovative Approach of Cheese Making from Camel Milk: A Review

The Texture of Camel Milk Cheese: Effects of Milk Composition, Coagulants, and Processing Conditions

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