The effects of camel chymosin and Withania coagulans extract on camel and bovine milk cheeses
Abstract Withania coagulans (W. coagulans) extract and camel chymosin have aspartic protease capable of coagulating milk for cheese production. This study investigated the quality of camel and bovine milk cheeses coagulated using Withania extracts, came chymosin, and their mixture in two experiments...
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2021-06-01
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doaj-d8eb7f70db7047a2a5a7d2afe745a7ad2021-07-04T11:29:47ZengNature Publishing GroupScientific Reports2045-23222021-06-0111111410.1038/s41598-021-92797-6The effects of camel chymosin and Withania coagulans extract on camel and bovine milk cheesesMustapha Mbye0Huda Mohamed1Abdul Raziq2Afaf Kamal-Eldin3Department of Food Science, College of Food and Agriculture, United Arab Emirates UniversityDepartment of Food Science, College of Food and Agriculture, United Arab Emirates UniversityAl-Ain Farms for Livestock ProductionDepartment of Food Science, College of Food and Agriculture, United Arab Emirates UniversityAbstract Withania coagulans (W. coagulans) extract and camel chymosin have aspartic protease capable of coagulating milk for cheese production. This study investigated the quality of camel and bovine milk cheeses coagulated using Withania extracts, came chymosin, and their mixture in two experiments. In Experiment (1), a factorial design with four factors (W. coagulans, camel chymosin, incubation time, and incubation temperature) was performed. The effect of these factors on cheese’s yield and hardness were assessed. An enzyme concentration corresponding to a 36 µg/L of milk of W. coagulans, 50 IMCU/L of camel chymosin, holding time of 4 h, and incubation temperature of 60 °C provided the optimal textural hardness for both camel and bovine milk cheeses. Seven treatments were analyzed in experiment (2) were analyzed for physicochemical properties, yield, and sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGEitation). The results showed that pure Withania extract exhibited the lower coagulating effect resulting in cheeses with low yield, hardness, fat, protein, and total solids. The SDS-PAGE electropherograms of camel cheese showed several low molecular weight bands as compared to bovine cheese. This phenomenon is due to excessive proteolysis in camel cheese, which we believed is caused by the presence of endogenous enzymes.https://doi.org/10.1038/s41598-021-92797-6 |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Mustapha Mbye Huda Mohamed Abdul Raziq Afaf Kamal-Eldin |
spellingShingle |
Mustapha Mbye Huda Mohamed Abdul Raziq Afaf Kamal-Eldin The effects of camel chymosin and Withania coagulans extract on camel and bovine milk cheeses Scientific Reports |
author_facet |
Mustapha Mbye Huda Mohamed Abdul Raziq Afaf Kamal-Eldin |
author_sort |
Mustapha Mbye |
title |
The effects of camel chymosin and Withania coagulans extract on camel and bovine milk cheeses |
title_short |
The effects of camel chymosin and Withania coagulans extract on camel and bovine milk cheeses |
title_full |
The effects of camel chymosin and Withania coagulans extract on camel and bovine milk cheeses |
title_fullStr |
The effects of camel chymosin and Withania coagulans extract on camel and bovine milk cheeses |
title_full_unstemmed |
The effects of camel chymosin and Withania coagulans extract on camel and bovine milk cheeses |
title_sort |
effects of camel chymosin and withania coagulans extract on camel and bovine milk cheeses |
publisher |
Nature Publishing Group |
series |
Scientific Reports |
issn |
2045-2322 |
publishDate |
2021-06-01 |
description |
Abstract Withania coagulans (W. coagulans) extract and camel chymosin have aspartic protease capable of coagulating milk for cheese production. This study investigated the quality of camel and bovine milk cheeses coagulated using Withania extracts, came chymosin, and their mixture in two experiments. In Experiment (1), a factorial design with four factors (W. coagulans, camel chymosin, incubation time, and incubation temperature) was performed. The effect of these factors on cheese’s yield and hardness were assessed. An enzyme concentration corresponding to a 36 µg/L of milk of W. coagulans, 50 IMCU/L of camel chymosin, holding time of 4 h, and incubation temperature of 60 °C provided the optimal textural hardness for both camel and bovine milk cheeses. Seven treatments were analyzed in experiment (2) were analyzed for physicochemical properties, yield, and sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGEitation). The results showed that pure Withania extract exhibited the lower coagulating effect resulting in cheeses with low yield, hardness, fat, protein, and total solids. The SDS-PAGE electropherograms of camel cheese showed several low molecular weight bands as compared to bovine cheese. This phenomenon is due to excessive proteolysis in camel cheese, which we believed is caused by the presence of endogenous enzymes. |
url |
https://doi.org/10.1038/s41598-021-92797-6 |
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