The Peuhl cheese (Waragashi, Warangachi, Wagashi, or Wara in local language) is a soft cheese with a high nutritional value, prepared by coagulation of whole milk under the action of calotropaïne, a plant enzyme from Calotropis procera. In this study, Plumeria alba latex has been used as an alternative source of enzymes for the production of Waragashi cheese. The effect of temperature on the milk-clotting activity (MCA), as well as the physicochemical properties of the Waragashi cheeses were investigated and compared with the ones prepared with C. procera and C. papaya latices. C. procera and C. papaya latices exhibited a maximum MCA at temperatures close to 55°C, while P. alba latex exhibited a maximum MCA at temperatures close to 80°C. Waragashi cheese produced using P. alba showed textural properties comparable with those prepared using C. procera, while the yield of production varied as a function of the quantity of the different coagulants and milk temperature. The results of these studies, it is clear that the P. alba latex can be used to produce Waragashi cheese, similar to the latices of C. procera and C. papaya. the next challenge of this study is to verify the toxicity of P. Alba latex.
| Published in | Journal of Food and Nutrition Sciences (Volume 7, Issue 5) |
| DOI | 10.11648/j.jfns.20190705.13 |
| Page(s) | 73-78 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2019. Published by Science Publishing Group |
Waragashi Cheese, Plant Proteases, Milk-clotting Activity
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APA Style
Bankolé Ibidjokè Rachidatou, Tchobo Fidèle Paul, Mazou Mouaïmine, Hodonou Myriam Mondoukpè, Durand Erwann, et al. (2019). Plumeria Alba Latex as a New Plant Protease for Waragashi Cheese Production: A Comparative Assessment of Yield and Physicochemical and Textural Characteristics. Journal of Food and Nutrition Sciences, 7(5), 73-78. https://doi.org/10.11648/j.jfns.20190705.13
ACS Style
Bankolé Ibidjokè Rachidatou; Tchobo Fidèle Paul; Mazou Mouaïmine; Hodonou Myriam Mondoukpè; Durand Erwann, et al. Plumeria Alba Latex as a New Plant Protease for Waragashi Cheese Production: A Comparative Assessment of Yield and Physicochemical and Textural Characteristics. J. Food Nutr. Sci. 2019, 7(5), 73-78. doi: 10.11648/j.jfns.20190705.13
AMA Style
Bankolé Ibidjokè Rachidatou, Tchobo Fidèle Paul, Mazou Mouaïmine, Hodonou Myriam Mondoukpè, Durand Erwann, et al. Plumeria Alba Latex as a New Plant Protease for Waragashi Cheese Production: A Comparative Assessment of Yield and Physicochemical and Textural Characteristics. J Food Nutr Sci. 2019;7(5):73-78. doi: 10.11648/j.jfns.20190705.13
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Download@article{10.11648/j.jfns.20190705.13,
author = {Bankolé Ibidjokè Rachidatou and Tchobo Fidèle Paul and Mazou Mouaïmine and Hodonou Myriam Mondoukpè and Durand Erwann and Alitonou Guy Alain},
title = {Plumeria Alba Latex as a New Plant Protease for Waragashi Cheese Production: A Comparative Assessment of Yield and Physicochemical and Textural Characteristics},
journal = {Journal of Food and Nutrition Sciences},
volume = {7},
number = {5},
pages = {73-78},
doi = {10.11648/j.jfns.20190705.13},
url = {https://doi.org/10.11648/j.jfns.20190705.13},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20190705.13},
abstract = {The Peuhl cheese (Waragashi, Warangachi, Wagashi, or Wara in local language) is a soft cheese with a high nutritional value, prepared by coagulation of whole milk under the action of calotropaïne, a plant enzyme from Calotropis procera. In this study, Plumeria alba latex has been used as an alternative source of enzymes for the production of Waragashi cheese. The effect of temperature on the milk-clotting activity (MCA), as well as the physicochemical properties of the Waragashi cheeses were investigated and compared with the ones prepared with C. procera and C. papaya latices. C. procera and C. papaya latices exhibited a maximum MCA at temperatures close to 55°C, while P. alba latex exhibited a maximum MCA at temperatures close to 80°C. Waragashi cheese produced using P. alba showed textural properties comparable with those prepared using C. procera, while the yield of production varied as a function of the quantity of the different coagulants and milk temperature. The results of these studies, it is clear that the P. alba latex can be used to produce Waragashi cheese, similar to the latices of C. procera and C. papaya. the next challenge of this study is to verify the toxicity of P. Alba latex.},
year = {2019}
}
TY - JOUR T1 - Plumeria Alba Latex as a New Plant Protease for Waragashi Cheese Production: A Comparative Assessment of Yield and Physicochemical and Textural Characteristics AU - Bankolé Ibidjokè Rachidatou AU - Tchobo Fidèle Paul AU - Mazou Mouaïmine AU - Hodonou Myriam Mondoukpè AU - Durand Erwann AU - Alitonou Guy Alain Y1 - 2019/10/23 PY - 2019 N1 - https://doi.org/10.11648/j.jfns.20190705.13 DO - 10.11648/j.jfns.20190705.13 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 73 EP - 78 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.20190705.13 AB - The Peuhl cheese (Waragashi, Warangachi, Wagashi, or Wara in local language) is a soft cheese with a high nutritional value, prepared by coagulation of whole milk under the action of calotropaïne, a plant enzyme from Calotropis procera. In this study, Plumeria alba latex has been used as an alternative source of enzymes for the production of Waragashi cheese. The effect of temperature on the milk-clotting activity (MCA), as well as the physicochemical properties of the Waragashi cheeses were investigated and compared with the ones prepared with C. procera and C. papaya latices. C. procera and C. papaya latices exhibited a maximum MCA at temperatures close to 55°C, while P. alba latex exhibited a maximum MCA at temperatures close to 80°C. Waragashi cheese produced using P. alba showed textural properties comparable with those prepared using C. procera, while the yield of production varied as a function of the quantity of the different coagulants and milk temperature. The results of these studies, it is clear that the P. alba latex can be used to produce Waragashi cheese, similar to the latices of C. procera and C. papaya. the next challenge of this study is to verify the toxicity of P. Alba latex. VL - 7 IS - 5 ER -
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