Usefulness of Moringa oleifera seed extract as Coagulant for the production of fresh camel cheese
Main Article Content
Keywords
camel milk, cheese, clotting activity, extraction yield, MSE
Abstract
The current study aimed to enhance the coagulation properties of camel milk using enzymatic extracts derived from Moringa oleifera seeds. Experiments were conducted to evaluate the clotting activities of Moringa extract on camel milk and compare them with cow milk. Our results regarding the characterisation of the enzymatic extract showed an extraction yield of 54.3±1.8%. The optimum coagulation conditions were determined to be pH 5 and a temperature of 55°C. In addition, the enzymes exhibited substantial clotting activity (2.54 RU) on both camel and cow milk. The cheese samples showed significant oxidative and antibacterial activity.
References
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Doumandji A., Hellal A., & Saidi N. (2010). Purification de la bactériocine à partir de Lactobacillus acidophilus 11. Revue de Microbiologie Industrielle, Sanitaire, et Environnementale, 4(2), 25–47.
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Fguiri I., Atigui M., Sboui A., Arroum S., Marzougui Ch., Dbara M., et al. (2021). Camel Milk-Clotting Using Plant Extracts as a Substitute to Commercial Rennet. Journal of Chemistry, 2021, 6680246. 10.1155/2021/6680246
Gnan S. O., & Sheriha A. M. (1986). Composition of Libyan camel milk. Australian Journal of Dairy Technology, 41, 33–35.
Gorban A.M.S., & Izzeldin O.M. (2001). Fatty acids and lipids of camel milk and colostrum. International Journal of Food Sciences and Nutrition, 52(3), 283–287. 10.1080/713671778
Hwanhlem N., Buradaleng S., Wattanachant S., Benjakul S., Tani A., & Maneerat S. (2011). Isolation and screening of lactic acid bacteria from Thai traditional fermented fish (Plasom) and production of Plasom from selected strains. Food Control, 22(3–4), 401–407. 10.1016/j.foodcont.2010.09.010
Idris M.A., Jami M.S., Hammed A.M., & Jamal P. (2016). Moringa oleifera seed extract: A review on its environmental applications. International Journal of Applied Environmental Sciences, 11, 1469–1486.
Jacob M., Jaros D., & Rohm H. (2011). Recent advances in milk clotting enzymes. International Journal of Dairy Technology, 64(1), 14–33. 10.1111/j.1471-0307.2010.00633.x
Jrad Z., El Hatmi H., Fguiri I., Arroum S., Assadi M., & Khorchani T. (2013). Antibacterial activity of Lactic acid bacteria isolated from Tunisian camel milk. New Microbes and New Infections, 7(12), 1002–1008. 10.5897/AJMR12.488
Kasolo J.N., Bimenya G.S., Ojok L., Ochieng J., & Ogwal-Okeng J.W. (2010). Phytochemicals and uses of Moringa oleifera leaves in Ugandan rural communities. Journal of Medicinal Plants Research, 4(9), 753–757. 10.5897/JMPR10.492
Konuspayeva G., Loiseau G., & Faye B. (2004). La plus-value «santé» du lait de chamelle cru et fermenté : l’expérience du Kazakhstan. Rencontres autour des Recherches sur les Ruminants, 11.
Krishnankutty R., Iskandarani A., Therachiyil L., Uddin S., Azizi F., Kulinski M., Bhat A.A., & Mohammad R.M. (2018). Anti-cancer activity of camel milk via induction of autophagic death in human colorectal and breast cancer cells. Asian Pacific Journal of Cancer Prevention, 19. 3501. 10.31557/APJCP.2018.19.12.3501
Lobato-Calleros C., Ramos-Solis L., Santos-Moreno A., & Rodriguez-Huezo M. (2006). Microstructure and texture of panela type cheese-like products: use of low methoxyl pectin and canola oil as milk-fat substitutes. Revista Mexicana de Ingeniería Química, 5, 71–79. 2006.
Macedo I.Q., Faro C.J., & Pires E.M. (1996). Caseinolytic Specificity of Cardosin. An Aspartic Protease from the Cardoon Cynara cardunculus L. Action on Bovine β-and α-Casein and Comparison with Chymosin. Journal of Agricultural and Food Chemistry, 44, 42–47. 10.1021/jf9406929
Macheix J.J. Fleuriet A., & Jay-Allemand C. (2005). Les composés phénoliques des végétaux. Un exemple de métabolites secondaires d’importance économique. Presses Polytechniques et Universitaires Romandes, CH-1015, 192.
Martin Rosset W. (2012). Nutrition et alimentation des chevaux. Nouvelles recommandations alimentaires de l’Inra. Ouvrage collectif. Éditions Quæ. pp. 1952–1251.
Mbye M., Sobti B., & Al Nuami K.M. (2020). Physicochemical properties. sensory quality. and coagulation behaviour of camel versus bovine milk soft unripened cheeses. NFS Journal, 20, 28–36. 10.1016/j.nfs.2020.06.003
Meziani S., Oomah B.D., Zaidi F., Simon-Levert A., Bertrand C., & Zaidi-Yahiaoui R. (2015). Antibacterial activity of carob (Ceratonia siliqua L.) extracts against phytopathogenic bacteria Pectobacterium atrosepticum. Microbial Pathogenesis, 78, 95–102. 10.1016/j.micpath.2014.12.001
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Jul 31, 2024
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Fguiri, I., Sboui, A., Yousfi, N., Arroum, S., Dbara, M., Hammadi, M., & Khorchani, T. (2024). Usefulness of Moringa oleifera seed extract as Coagulant for the production of fresh camel cheese. Italian Journal of Food Science, 36(3), 243-253. https://doi.org/10.15586/ijfs.v36i3.2517
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Fguiri, I., Sboui, A., Yousfi, N., Arroum, S., Dbara, M., Hammadi, M., & Khorchani, T. (2024). Usefulness of Moringa oleifera seed extract as Coagulant for the production of fresh camel cheese. Italian Journal of Food Science, 36(3), 243-253. https://doi.org/10.15586/ijfs.v36i3.2517