Optimization of processing parameters for the ultrasonic extraction of goat kid rennet

Zhang, Fuxin; Wang, Bini

doi:10.1111/j.1471-0307.2007.00345.x

Cited by 9 publications

(5 citation statements)

References 17 publications

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“…Kim and Zayas (1991) introduced an ultrasound‐assisted procedure for abomasal tissue extraction; chymosin activity in such extracts was higher than in conventional extracts, and no effects on proteolytic activity nor on storage stability were observed. After optimising ultrasound extraction of kid abomasa Zhang and Wang (2007) observed a significantly faster enzyme transfer and increased enzyme yield.…”

Section: Chemistry and Production Technologymentioning

confidence: 94%

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Recent advances in milk clotting enzymes

Jacob

Jaros²,

Rohm

2010

Int J of Dairy Tech

247

166

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Coagulating enzymes are an absolute necessity for the production of ripened cheese varieties. The objective of this review is to summarise and interpret the latest findings for the most important types of enzymes, which are animal rennet, genetically engineered chymosin, coagulants of microbial origin, and plant‐derived clotting enzymes. Special emphasis has been placed on aspects of enzyme chemistry and technology, selected methods for the analysis of coagulants, and the impact of the enzymes on proteolysis, cheese yield and cheese quality.

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Section: Chemistry and Production Technologymentioning

confidence: 94%

“…2006; Moschopoulou et al. 2006; Zhang and Wang 2007). Kid chymosin has a molecular weight of approximately 36 kDa, a maximum milk clotting activity at 30°C and pH 5.5 and a remarkably higher thermostability (up to 55°C) than calf chymosin (Kumar et al.…”

Section: Chemistry and Production Technologymentioning

confidence: 99%

Recent advances in milk clotting enzymes

Jacob

Jaros²,

Rohm

2010

Int J of Dairy Tech

247

166

View full text Add to dashboard Cite

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“…Anifantakis and Green [175] experimented by changing solutions four times on the same tissue in four days and reported that most enzymes are extracted in the first 24 h, and the rennet is most stable at a pH value of 5.5. The use of ultrasound resulted in an increase in activity and a yield of chymosin with a significantly shorter extraction time (80 min) [182][183][184]. The crude extract is then activated by lowering the pH to around 2.0 for a certain amount of time.…”

Section: Rennet Production Methodsmentioning

confidence: 99%

Challenging Sustainable and Innovative Technologies in Cheese Production: A Review

et al. 2022

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It is well known that cheese yield and quality are affected by animal genetics, milk quality (chemical, physical, and microbiological), production technology, and the type of rennet and dairy cultures used in production. Major differences in the same type of cheese (i.e., hard cheese) are caused by the rennet and dairy cultures, which affect the ripening process. This review aims to explore current technological advancements in animal genetics, methods for the isolation and production of rennet and dairy cultures, along with possible applications of microencapsulation in rennet and dairy culture production, as well as the challenge posed to current dairy technologies by the preservation of biodiversity. Based on the reviewed scientific literature, it can be concluded that innovative approaches and the described techniques can significantly improve cheese production.

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“…Thus, various clotting agents are important as substitutes for calf rennet, but these sources are not suitable for quality cheese production since they produce extremely bitter tastes (Neelakanta et al, 1999;Walsh and Li (2000); Kumar et al, 2006) Recombinant chymosin can also be used to produce cheese, but its use may be limited for consumer concern regarding genetically engineered foods (Egito et al, 2007). As animal clotting agents, there are studies that prove the ability to use camel rennet (Boudjenah-Haroun et al, 2011;Boudjenah-Haroun et al, 2014;Hattem et al, 2017), goat rennet (Zhang and Wang, 2007) and chicken pepsin (Benyahia-Krid et al, 2016) for bovine milk coagulation.…”

Section: Optimization Of Flocculation and Clotting Time Of Camel Milk...mentioning

confidence: 99%

Optimization of flocculation and clotting time of camel milk with camel and goat rennets, and chicken pepsin in comparison with cow milk using response surface method (RSM)

Bouras

Aïssaoui-Zitoun

2022

Emir J Food Agric

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To solve the difficulty of coagulation of camel milk, three animal coagulating enzymes: Camel rennet, goat rennet, and chicken pepsin were used. The study was focused on the optimization of two milk coagulation key parameters: pH and temperature using the response surface methodology. The cow milk is used as reference. Characterization of the coagulating enzymes extract showed that the protein content is higher in chicken pepsin [20 ± 0.00 mg/ml] followed by camel and goat’s extracts [15.4 ± 0.00 mg/ml, 8.8 ± 0.00 mg/ml]. However, coagulating and specific activities were more important in camel rennet [111.12 ± 1.23 UP.ml-1, 7.21 ± 0.03 UP.mg-1] than in goat’s rennet and chicken pepsin. On the other hand, coagulant strength was for camel rennet 1/4166.67 SU, goat rennet 1/2531.64 SU, and chicken pepsin 1/6153.85 SU. Moreover, results of pH and temperature optimization of camel milk flocculation showed the following pairs: [X1 = 5.35, X2 = 42] for camel rennet, [X1 = 5.48, X2 = 30] for goat rennet and [X1 = 5.49, X2 = 39.45] for chicken pepsin. Also, the coagulation showed the following couples: [X1 = 5.37, X2 = 39.09] for camel rennet, [X1 = 5.36, X2 = 38.84] for goat rennet and [X1 = 5, X2 = 42] for chicken pepsin. The conclusion was flocculation and coagulation optimum points of camel and cow milk with coagulating enzymes studied are different based on surface plot analysis and the relationship between response and variables

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Optimization of processing parameters for the ultrasonic extraction of goat kid rennet

Cited by 9 publications

References 17 publications

Recent advances in milk clotting enzymes

Recent advances in milk clotting enzymes

Challenging Sustainable and Innovative Technologies in Cheese Production: A Review

Optimization of flocculation and clotting time of camel milk with camel and goat rennets, and chicken pepsin in comparison with cow milk using response surface method (RSM)

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