Evaluation de la coagulation des laits par des enzymes extraites d’origine animale et végétale.

Abstract

The objective of this work is to monitor the coagulant power on reconstituted milk of some enzymes extracted coagulant either plants grown in Algeria, particularly the fig tree (Ficus carica L), the artichoke (Cynara scotymus), or that of animal origin extracted from pro-ventricles of chicken (Gallus gallus).and by experimental trials to assess the possibility of their use as substitutes for imported commercial rennet. The repetition of coagulation tests of these enzymes extracted on reconstituted milk allowed us to confirm their technological aptitude for their adaptation to cheese processing by a standardized coagulation and obtaining the expected cheese yield. The results obtained showed the conformity of the flocculation times respecting the IDF standard between 8 and 15 minutes for the enzyme extracted from chicken, and similarly for the enzymes extracted from vegetable origin which gave almost similar results. The enzyme extracted from chicken has an average coagulant activity (UAC mL-1) equal to 0.85, the enzyme extracted from fig 0.42 U.A.C/ml and that of artichoke 0.63 U.A.C/ml. The cheese curds obtained with these enzyme extracts show a coagulant activity close to that obtained by the commercial rennet, the cheese yield is also relatively similar. These preliminary results allow us to consider semi-industrial trials by the possibility of substitution of commercial rennet by these enzyme extracts either from chicken, fig or artichoke in the manufacture of cheeses, while considering the characterization of appropriate technological parameters in order to obtain standardized cheese curds with a better cheese yield.