Résumé:
This work is articulated around two lines of research, the first concerns the physicochemical
analyses of milk and the second is the Characterization of coagulant enzymes that
are capable of rennet substitute by the ficina from the latex of the fig tree. We approached the
technological times of coagulation represented by flocculation and uptake, proteolytic activity
was controlled by the kinetics of coagulation. The results obtained showed that the
flocculation times met the FIL standard between 8 and 15 minutes for rennet and also for
enzymes extracted from plants (ficin) which gave almost similar results. The extracted fig
enzyme has a mean coagulant activity (AUC) of 1.33 and rennet 2.22. Cheese curds obtained
with these enzyme extracts have a coagulant activity close to that obtained by commercial
rennet, the cheese yield is also relatively similar.
These preliminary results make it possible to envisage semi-industrial tests by the
potential replacement of commercial rennet by this enzymatic extract (fig tree) in the
manufacture of cheeses, while taking into account the characterization of the appropriate
technological parameters to obtain the curd.
