Fresh Cheese “Peulh Type”: Characterization and Sensory Aspects

Abstract

The calotropine, a vegetable coagulating enzyme, extracted from Calotropis procera is very used in the preparation of traditional Peulh cheese. In this study, the fresh leaves of this vegetable were used to coagulate raw milk for the production of the fresh cheese Peulh type which was characterized by the physicochemical and sensory aspects. The results showed that this traditional cheese presented a total dry extract of 32.49%, pH 6.28, a lactic acidity of 0.14 p.cent, a protein content of 28.30% and a sweet whey with pH 5.90. The Peulh cheese making yield is 55.45% expressed on dry basis. The sensory aspects showed that it has a firm texture, elastic, not sticky, with a lactic odour and a lactic flavour and has an overall persistence in the mouth of about 15 seconds.

Manufacture of fresh cheese using east African Calotropis procera leaves extract crude enzyme as milk coagulant

“…Actual cheese yield (kg cheese /100 kg milk) result of current study was somehow in agreement with the findings of Benyahia Krid et al (2016), and it was revealed 17.69 g/100 g yield of cheese. Despite the fact that, findings of Chikpah and Teye (2015) reported that yield of soft cheeses was 203.1, 214.3, and 237.4 g/L.…”

“…Calotropis procera leaves traditionally use as antimicrobial activity in flat bread handling in pastoral and agro‐pastoral areas of Ethiopia. The calotropine is a protease cysteine coagulant agent which plays a great role in milk‐clotting activity it presents in the C. procera plant parts (Benyahia Krid et al, 2016). Dairy food spoilage is caused by the growth of microorganisms, primarily bacteria and fungi, that convert nutrients into energy which they use for their own growth.…”

Use of <i>Pergularia tomentosa</i> Plant Enzymatic Coagulant System in Fresh Cheese-Making

“…The study results) show a pH of 6.38, relatively close to the pH 6.28 given by Benyahia-Krid et al, (2016) [9] for the "peulh" cheese type prepared from the coagulation of milk by the filtrate of Calotropis procera leaves. However, Necib & Tabet (2018) [33] give an average pH of 5.89 for fresh cheese prepared from Pergularia tomentosa latex.…”

“…Necib & Tabet (2018) [33] present fresh cheese yields of 15.35% for cheese obtained by Pergularia tomentosa latex milk coagulation and 15.27% for that obtained by Pergularia tomentosa leaves filtrate milk coagulation. On the other hand, Benyahia-Krid (2016) [9], have presented a cheese yield on a fresh basis of 17.69% and on a dry basis of 55.45% for the Peulh type fresh cheese obtained by calotropaïn milk coagulation of Calotropis procera. For this same last plant and for the same Peulh type fresh cheese, Djeddi & Misky (2014) [29] noted a cheese yield of 7.69%, and Chella & Mamou (2018) [43] of 24.9%.…”

“…We remind that Calotropis procera plant of the same Asclepiadaceae Pergula- ria tomentosa family was the study subject in the extraction of its calotropaïn enzyme and its use in the peulh type fresh cheese preparation [9].…”