title: Comparison of the milk-clotting properties of three plant extracts.
abstract: Several proteases from plant sources have been proposed as milk coagulants, however, limited research has been done on their milk-clotting properties. The effect of temperature on the milk-clotting activity of kiwi fruit, melon and ginger extracts was evaluated, as well as the effects of the different extracts on curd properties. Melon extracts showed high milk-clotting activity over a broad temperature range (45-75 °C) while kiwi fruit and ginger extracts showed high activity over a narrower temperature range, with a maximum at 40 and 63 °C, respectively. Curds produced using kiwi extracts had textural properties comparable with those obtained using commercial rennet, while melon extracts produced a fragile gel and low curd yield. The milk-clotting behavior of the three plant extracts was related to the protease specificity present in these extracts. The kiwi proteases displayed chymosin-like properties and thus hold the best potential for use as a milk coagulant in cheese production.
authors.affiliation: Laboratorio de Biotecnología de Lácteos, Química, Calidad y Autenticidad de Alimentos, Centro de Investigación en Alimentación y Desarrollo, AC (CIAD), Carretera la Victoria Km 0.6, Hermosillo, Sonora CP 83000, Mexico. mazorra@ciad.mx
authors.forename: Miguel A
authors.initials: MA
authors.lastname: Mazorra-Manzano
authors.forename: Teresa C
authors.initials: TC
authors.lastname: Perea-Gutiérrez
authors.forename: María E
authors.initials: ME
authors.lastname: Lugo-Sánchez
authors.forename: Juan C
authors.initials: JC
authors.lastname: Ramirez-Suarez
authors.forename: María J
authors.initials: MJ
authors.lastname: Torres-Llanez
authors.forename: Aarón F
authors.initials: AF
authors.lastname: González-Córdova
authors.forename: Belinda
authors.initials: B
authors.lastname: Vallejo-Cordoba
mesh_terms: D029042:Actinidia / Q000737:chemistry*; D000818:Animals; D002417:Cattle; D002611:Cheese / Q000032:analysis*; D019662:Cucurbitaceae / Q000737:chemistry*; D005503:Food Additives / Q000737:chemistry*; D020939:Zingiber officinale / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D008892:Milk / Q000737:chemistry*; D010936:Plant Extracts / Q000737:chemistry*; D013696:Temperature
chemical_list: D005503:Food Additives; D010936:Plant Extracts
keywords: Cheese-making; Milk coagulation; Milk-clotting activity; Plant proteases; Rennet; Vegetable coagulant