APPRECIATION D’UNE ENZYME COAGULANTE EXTRAITE DU FIGUIER : LA FICINE DANS LA COAGULATION DES LAITS FROMAGEABLES

Abstract

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.