Effect of Freeze-Dried Camel Rennet Extract on Coagulation of Camel–Goat Milk Mixture and Characterization of the Cheese Obtained
This study aims at the use of freeze-dried camel rennet extract (FDCR) in the manufacture of fresh cheeses from a mixture of camel and goat milk in comparison with the microbial coagulating agent (FDMC). Physical properties, chemical composition, microstructure, and sensory analysis of the cheeses w...
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2025-01-01
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| Series: | Foods |
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| author | Biya Bouras Ouarda Aissaoui-Zitoun Férial Aziza Benyahia Souhila Djema Leila Bouras Mohammed Nassereddine Zidoune Imène Felfoul |
| author_facet | Biya Bouras Ouarda Aissaoui-Zitoun Férial Aziza Benyahia Souhila Djema Leila Bouras Mohammed Nassereddine Zidoune Imène Felfoul |
| author_sort | Biya Bouras |
| collection | DOAJ |
| description | This study aims at the use of freeze-dried camel rennet extract (FDCR) in the manufacture of fresh cheeses from a mixture of camel and goat milk in comparison with the microbial coagulating agent (FDMC). Physical properties, chemical composition, microstructure, and sensory analysis of the cheeses were performed. The recommended amount of FDCR for coagulation of camel–goat milk mixture was 0.2 g/L. The cheese obtained was mainly characterized by dry matter 34.99 ± 0.57% and protein content 36.26 ± 1.75%/DM. Texture profile analysis revealed that the obtained cheese was mainly characterized by cohesiveness 0.32 ± 0.01 and springiness 14.25 ± 0.63 mm. The microstructure showed that the obtained cheese had more and wider pores. FTIR was used to monitor the differences in the gross composition of the obtained cheese compared to that coagulated with FDMC. The main difference was the presence of amide I in the cheese coagulated with FDCR. For X-ray diffraction, the results noted that the use of FDCR as a natural extract in the coagulation of camel–goat milk mixture did not lead to the appearance of crystalline structure in the cheese. For sensory evaluation, the panelists preferred the cheese coagulated with FDCR with a score of 9/15. |
| format | Article |
| id | doaj-art-13b0052542aa42a38086da334dce8da5 |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-13b0052542aa42a38086da334dce8da52025-08-20T02:48:02ZengMDPI AGFoods2304-81582025-01-0114333410.3390/foods14030334Effect of Freeze-Dried Camel Rennet Extract on Coagulation of Camel–Goat Milk Mixture and Characterization of the Cheese ObtainedBiya Bouras0Ouarda Aissaoui-Zitoun1Férial Aziza Benyahia2Souhila Djema3Leila Bouras4Mohammed Nassereddine Zidoune5Imène Felfoul6Research Laboratory of Biology, Environment and Health (LBEH), University of El Oued, El Oued 39000, AlgeriaLaboratory of Nutrition and Food Technology (LNTA), Institute of Nutrition, Feeding and Agrofood Technology (INATAA), University Mentouri Brothers Constantine 1, Constantine 25017, AlgeriaAgro-Food Engineering Laboratory (GENIAAL), Institute of Nutrition, Feeding and Agrofood Technology (INATAA), University Mentouri Brothers Constantine 1, Constantine 25017, AlgeriaResearch Center in Physicochemical Analysis (CRAPC), Bou Ismail 42004, AlgeriaResearch Laboratory of Exploitation and Valorization of Saharan Energy Resources (EVSER), University of El Oued, El Oued 39000, AlgeriaLaboratory of Nutrition and Food Technology (LNTA), Institute of Nutrition, Feeding and Agrofood Technology (INATAA), University Mentouri Brothers Constantine 1, Constantine 25017, AlgeriaValuation, Analysis and Food Safety Laboratory (LAVASA), National Engineering School of Sfax (ENIS), University of Sfax, Route Soukra, Sfax 3038, TunisiaThis study aims at the use of freeze-dried camel rennet extract (FDCR) in the manufacture of fresh cheeses from a mixture of camel and goat milk in comparison with the microbial coagulating agent (FDMC). Physical properties, chemical composition, microstructure, and sensory analysis of the cheeses were performed. The recommended amount of FDCR for coagulation of camel–goat milk mixture was 0.2 g/L. The cheese obtained was mainly characterized by dry matter 34.99 ± 0.57% and protein content 36.26 ± 1.75%/DM. Texture profile analysis revealed that the obtained cheese was mainly characterized by cohesiveness 0.32 ± 0.01 and springiness 14.25 ± 0.63 mm. The microstructure showed that the obtained cheese had more and wider pores. FTIR was used to monitor the differences in the gross composition of the obtained cheese compared to that coagulated with FDMC. The main difference was the presence of amide I in the cheese coagulated with FDCR. For X-ray diffraction, the results noted that the use of FDCR as a natural extract in the coagulation of camel–goat milk mixture did not lead to the appearance of crystalline structure in the cheese. For sensory evaluation, the panelists preferred the cheese coagulated with FDCR with a score of 9/15.https://www.mdpi.com/2304-8158/14/3/334freeze-dried camel rennetcamel milkgoat milkcoagulationcheese |
| spellingShingle | Biya Bouras Ouarda Aissaoui-Zitoun Férial Aziza Benyahia Souhila Djema Leila Bouras Mohammed Nassereddine Zidoune Imène Felfoul Effect of Freeze-Dried Camel Rennet Extract on Coagulation of Camel–Goat Milk Mixture and Characterization of the Cheese Obtained Foods freeze-dried camel rennet camel milk goat milk coagulation cheese |
| title | Effect of Freeze-Dried Camel Rennet Extract on Coagulation of Camel–Goat Milk Mixture and Characterization of the Cheese Obtained |
| title_full | Effect of Freeze-Dried Camel Rennet Extract on Coagulation of Camel–Goat Milk Mixture and Characterization of the Cheese Obtained |
| title_fullStr | Effect of Freeze-Dried Camel Rennet Extract on Coagulation of Camel–Goat Milk Mixture and Characterization of the Cheese Obtained |
| title_full_unstemmed | Effect of Freeze-Dried Camel Rennet Extract on Coagulation of Camel–Goat Milk Mixture and Characterization of the Cheese Obtained |
| title_short | Effect of Freeze-Dried Camel Rennet Extract on Coagulation of Camel–Goat Milk Mixture and Characterization of the Cheese Obtained |
| title_sort | effect of freeze dried camel rennet extract on coagulation of camel goat milk mixture and characterization of the cheese obtained |
| topic | freeze-dried camel rennet camel milk goat milk coagulation cheese |
| url | https://www.mdpi.com/2304-8158/14/3/334 |
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