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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Autores principales:	Mustapha Mbye, Huda Mohamed, Abdul Raziq, Afaf Kamal-Eldin
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/d8eb7f70db7047a2a5a7d2afe745a7ad
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spelling	oai:doaj.org-article:d8eb7f70db7047a2a5a7d2afe745a7ad2021-12-02T16:32:08ZThe effects of camel chymosin and Withania coagulans extract on camel and bovine milk cheeses10.1038/s41598-021-92797-62045-2322https://doaj.org/article/d8eb7f70db7047a2a5a7d2afe745a7ad2021-06-01T00:00:00Zhttps://doi.org/10.1038/s41598-021-92797-6https://doaj.org/toc/2045-2322Abstract 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.Mustapha MbyeHuda MohamedAbdul RaziqAfaf Kamal-EldinNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 11, Iss 1, Pp 1-14 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Mustapha Mbye Huda Mohamed Abdul Raziq Afaf Kamal-Eldin The effects of camel chymosin and Withania coagulans extract on camel and bovine milk cheeses
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.
format	article
author	Mustapha Mbye Huda Mohamed Abdul Raziq Afaf Kamal-Eldin
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 Portfolio
publishDate	2021
url	https://doaj.org/article/d8eb7f70db7047a2a5a7d2afe745a7ad
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The effects of camel chymosin and Withania coagulans extract on camel and bovine milk cheeses

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