Valorisation et optimisation de l’utilisation d’un coagulant végétal pour la fabrication d’un fromage traditionnel

Abstract

Our work targets the determination of the dose of milk rennet and acidity that is ideal to obtain the most quick coagulation/clotting possible. We have concluded that a HAKKA solution Sylbium marianum of 10g would be the best answer to the question raised. We have thus succeeded to eliminate the acidification waiting time which represented a serious risk of contamination. Keywords