Article (Scientific journals)
Milk-clotting properties of plant rennets and their enzymatic, rheological and sensory role in cheese making: a Review
Ben Amira, Amal; Besbes, Souhail; Attia, Hamadi et al.
2017In International Journal of Food Properties, 20, p. 76-S93
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Keywords :
Plant rennet, Cheese; Rheological properties; Sensory properties
Abstract :
[en] Plant rennets hold an important position amongst various coagulants used in cheese technology. The selection of a suitable plant coagulant is important due to the increasing global demands of cheese alongside reduced supply of calf rennet. Thus, a literature synthesis is presented to investigate recent achievements on their functional properties and enzymatic role in cheese making. Efforts have also been done to compare certain rheological and sensory properties of final products, arising from some plant and animal based rennets. In fact, some coagulants such as actinidin or dubiumin produce cheeses with sensory qualities similar to those produced by animal rennet. Others, like ginger, cucumisin or hieronymain proteases contribute to develop very different textures and flavors, due to excessive proteolytic activity and production of bitter peptides. For milk-clotting enzymes with high non-specific action, several improvement strategies have been developed to produce cheeses with sensory properties close to those of animal rennet. For example, the mixture of coagulants (cardosins/chymosin), the selection of appropriate milk or its ultrafiltration, as well as the increase of salting time of cheese during ripening could be efficient ways to improve texture and reduce bitterness. Concerning cheeses with high yield loss, the whey could be used for a traditional production of whey cheese. To conclude, the selection of appropriate plant rennet with high MCA/PA ratio and the optimization of all coagulation parameters play a central role in manufacturing cheese with superior rheological and sensory properties.
Disciplines :
Food science
Author, co-author :
Ben Amira, Amal
Besbes, Souhail
Attia, Hamadi
Blecker, Christophe ;  Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Science des alim. et formul.
Language :
English
Title :
Milk-clotting properties of plant rennets and their enzymatic, rheological and sensory role in cheese making: a Review
Publication date :
2017
Journal title :
International Journal of Food Properties
ISSN :
1094-2912
eISSN :
1532-2386
Publisher :
Taylor & Francis Ltd
Volume :
20
Pages :
S76-S93
Peer reviewed :
Peer Reviewed verified by ORBi
Available on ORBi :
since 10 March 2017

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