Using recombinant camel chymosin to make white soft cheese from camel milk
•Camel milk (CAM) is a complete food.•Rennet enzymes could not coagulate CAM.•Recombinant camel chymosin coagulated CAM.•CAM soft cheeses are added-value products from milk surplus.•Drained whey is rich in nutrients and functional constituents.•Soft cheese and whey of CAM would contribute to food se...
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| Vydáno v: | Food chemistry Ročník 337; s. 127994 |
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| Hlavní autoři: | , |
| Médium: | Journal Article |
| Jazyk: | angličtina |
| Vydáno: |
England
Elsevier Ltd
01.02.2021
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| Témata: | |
| ISSN: | 0308-8146, 1873-7072, 1873-7072 |
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| Abstract | •Camel milk (CAM) is a complete food.•Rennet enzymes could not coagulate CAM.•Recombinant camel chymosin coagulated CAM.•CAM soft cheeses are added-value products from milk surplus.•Drained whey is rich in nutrients and functional constituents.•Soft cheese and whey of CAM would contribute to food security and sustainability.
Bovine derived chymosin in rennet cannot coagulate camel milk (CAM). The study aimed at producing cheese curd from CAM using a recombinant camel chymosin. Pasteurized CAM was prepared for curdling using a recombinant camel chymosin (50 IMCU/ kg). CAM (pH 6.65) contained 2.83% Fat, 3.34% proteins and 9.11% non-fat solids. Physicochemical properties of soft cheese from cultured CAM were 51.89%, 15.62%, 20.21% and 2.47% for moisture, protein, fat and ash, respectively. Cultured CAM afforded higher cheese yield (8.75%) than non-cultured CAM (3.34%). CAM cheese whey had 48.94% and 76.80% of the fat and proteins, respectively, of their corresponding concentrations in CAM. The study is the first report on soft cheeses from CAM (cultured and non-cultured) using a recombinant camel chymosin, with reference to whey constituents. CAM cheese and whey could be added-value products. |
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| AbstractList | Bovine derived chymosin in rennet cannot coagulate camel milk (CAM). The study aimed at producing cheese curd from CAM using a recombinant camel chymosin. Pasteurized CAM was prepared for curdling using a recombinant camel chymosin (50 IMCU/ kg). CAM (pH 6.65) contained 2.83% Fat, 3.34% proteins and 9.11% non-fat solids. Physicochemical properties of soft cheese from cultured CAM were 51.89%, 15.62%, 20.21% and 2.47% for moisture, protein, fat and ash, respectively. Cultured CAM afforded higher cheese yield (8.75%) than non-cultured CAM (3.34%). CAM cheese whey had 48.94% and 76.80% of the fat and proteins, respectively, of their corresponding concentrations in CAM. The study is the first report on soft cheeses from CAM (cultured and non-cultured) using a recombinant camel chymosin, with reference to whey constituents. CAM cheese and whey could be added-value products.Bovine derived chymosin in rennet cannot coagulate camel milk (CAM). The study aimed at producing cheese curd from CAM using a recombinant camel chymosin. Pasteurized CAM was prepared for curdling using a recombinant camel chymosin (50 IMCU/ kg). CAM (pH 6.65) contained 2.83% Fat, 3.34% proteins and 9.11% non-fat solids. Physicochemical properties of soft cheese from cultured CAM were 51.89%, 15.62%, 20.21% and 2.47% for moisture, protein, fat and ash, respectively. Cultured CAM afforded higher cheese yield (8.75%) than non-cultured CAM (3.34%). CAM cheese whey had 48.94% and 76.80% of the fat and proteins, respectively, of their corresponding concentrations in CAM. The study is the first report on soft cheeses from CAM (cultured and non-cultured) using a recombinant camel chymosin, with reference to whey constituents. CAM cheese and whey could be added-value products. Bovine derived chymosin in rennet cannot coagulate camel milk (CAM). The study aimed at producing cheese curd from CAM using a recombinant camel chymosin. Pasteurized CAM was prepared for curdling using a recombinant camel chymosin (50 IMCU/ kg). CAM (pH 6.65) contained 2.83% Fat, 3.34% proteins and 9.11% non-fat solids. Physicochemical properties of soft cheese from cultured CAM were 51.89%, 15.62%, 20.21% and 2.47% for moisture, protein, fat and ash, respectively. Cultured CAM afforded higher cheese yield (8.75%) than non-cultured CAM (3.34%). CAM cheese whey had 48.94% and 76.80% of the fat and proteins, respectively, of their corresponding concentrations in CAM. The study is the first report on soft cheeses from CAM (cultured and non-cultured) using a recombinant camel chymosin, with reference to whey constituents. CAM cheese and whey could be added-value products. •Camel milk (CAM) is a complete food.•Rennet enzymes could not coagulate CAM.•Recombinant camel chymosin coagulated CAM.•CAM soft cheeses are added-value products from milk surplus.•Drained whey is rich in nutrients and functional constituents.•Soft cheese and whey of CAM would contribute to food security and sustainability. Bovine derived chymosin in rennet cannot coagulate camel milk (CAM). The study aimed at producing cheese curd from CAM using a recombinant camel chymosin. Pasteurized CAM was prepared for curdling using a recombinant camel chymosin (50 IMCU/ kg). CAM (pH 6.65) contained 2.83% Fat, 3.34% proteins and 9.11% non-fat solids. Physicochemical properties of soft cheese from cultured CAM were 51.89%, 15.62%, 20.21% and 2.47% for moisture, protein, fat and ash, respectively. Cultured CAM afforded higher cheese yield (8.75%) than non-cultured CAM (3.34%). CAM cheese whey had 48.94% and 76.80% of the fat and proteins, respectively, of their corresponding concentrations in CAM. The study is the first report on soft cheeses from CAM (cultured and non-cultured) using a recombinant camel chymosin, with reference to whey constituents. CAM cheese and whey could be added-value products. |
| ArticleNumber | 127994 |
| Author | Al-zoreky, Najeeb S. Almathen, Faisal S. |
| Author_xml | – sequence: 1 givenname: Najeeb S. surname: Al-zoreky fullname: Al-zoreky, Najeeb S. email: nalzoraky@kfu.edu.sa organization: Department of Food and Nutrition Sciences, College of Agricultural & Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia – sequence: 2 givenname: Faisal S. surname: Almathen fullname: Almathen, Faisal S. organization: Department of Veterinary Public Health, College of Veterinary Medicine, King Faisal University, Al-Ahsa 31982, Saudi Arabia |
| BackLink | https://www.ncbi.nlm.nih.gov/pubmed/32919273$$D View this record in MEDLINE/PubMed |
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| Cites_doi | 10.3109/15563657608988149 10.1016/j.idairyj.2010.04.003 10.1016/j.bbrc.2006.02.014 10.3168/jds.2013-6624 10.1016/j.foodchem.2018.10.097 10.3168/jds.S0022-0302(93)77623-7 10.1016/j.foodchem.2019.05.122 10.1016/j.lwt.2017.10.041 10.1007/s13594-015-0275-9 10.3168/jds.2018-15084 10.1016/j.idairyj.2018.09.009 10.1016/j.idairyj.2018.01.007 10.1016/j.idairyj.2014.01.001 10.1016/j.lwt.2018.04.019 10.1080/09712119.2017.1357562 10.1007/s10068-015-0078-z 10.3168/jds.2008-1705 10.1107/S0907444913003260 10.1046/j.1365-2672.2000.00980.x 10.1016/j.lwt.2009.03.015 10.1016/j.idairyj.2016.01.013 10.3168/jds.2018-14503 10.1016/j.idairyj.2014.07.003 10.1017/S0022029916000686 10.1016/j.idairyj.2018.04.001 |
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| Keywords | Camel milk Recombinant camel chymosin Whey Soft cheese |
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| Snippet | •Camel milk (CAM) is a complete food.•Rennet enzymes could not coagulate CAM.•Recombinant camel chymosin coagulated CAM.•CAM soft cheeses are added-value... Bovine derived chymosin in rennet cannot coagulate camel milk (CAM). The study aimed at producing cheese curd from CAM using a recombinant camel chymosin.... |
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| SubjectTerms | Animals Camel milk camels Camelus - metabolism cattle Cheese cheese whey chymosin Chymosin - chemistry food chemistry Food Handling Milk - chemistry Milk Proteins - analysis pasteurization Recombinant camel chymosin Recombinant Proteins - chemistry rennet Soft cheese soft cheeses Whey Whey - chemistry Whey Proteins - analysis |
| Title | Using recombinant camel chymosin to make white soft cheese from camel milk |
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