Exploration de la Coagulation Laitière par la Pepsine Extraite des Déchets Alimentaires Animales : Une Étape Vers la Production Durable de Fromage

Abstract

This study compares the coagulation of camel and cow milk using three extracted enzymes and analyzes the properties of the resulting cheeses. Camel milk is characterized by distinct properties, including a protein concentration of 25.2 g/l and a fat content of 26.14 g/l, in comparison, data for cow milk reveals a protein concentration of 30.9 g/l and a fat content of 35.54 g/l. To achieve our objective, we characterized animal stomachs and extracted pepsin from chicken using Bohak method (1970), from rabbit using Lambert method (1980), and from fish using Maachou method (2011). Our results show that, for cow milk, the clarified pepsin extract from chicken demonstrates a coagulating activity of 9.2 UP/ml, the rabbit pepsin extract exhibits an activity of 2.7 UP/ml, and the fish pepsin extract demonstrates a coagulating activity of 3.1 UP/ml. For camel milk, the clarified extracts of rabbit and fish pepsin present similar coagulating activities of 3.33 UP/ml. Each of these extracted enzymes imparts distinct physicochemical and sensory properties to the resulting cheeses. To create five formulations of fresh cheese based on cow milk (F1) and camel milk (F2) using pepsin enzymes (F1. P. P from chicken, F1. P. L from rabbit, and F1. P. Poi from fish) and fresh camel milk cheese (F2) with pepsin (F2. P. L from rabbit and F2.P. Poi from fish). The results of physicochemical analyses of the fresh cheese are as follows: F1. P. P: Cheese yield of 22.1% and protein content of 14.61%; F1. P. L: Cheese yield of 23.4% and protein content of 18.05%; and F1.P. Poi: Cheese yield of 29.4% and protein content of 13.22%. For F2, based on camel milk, F2. P. L has a cheese yield of 11.4% and a protein content of 9.88%, while F2.P. Poi has a cheese yield of 12% and a protein content of 11%.