Physico-chemical characterization of dairy gel obtained by a proteolytic extract from Calotropis procera – A comparison with chymosin
Résumé
Chymosin is the major enzyme used in cheesemaking but latex enzymes are also used. The aim of this
work was to characterize the composition and the structure of dairy gel obtained by an extract of
Calotropis procera leaves in comparison with those obtained by chymosin. The biochemical and mineral
compositions of the curds and the cheese yields obtained by using Calotropis procera extract or chymosin
were relatively similar. Quantitative and qualitative evaluations of proteolysis after milk coagulation,
determined by the non-protein nitrogen content and chromatography coupled to mass spectrometry,
indicated that Calotropis procera extract was more proteolytic than chymosin and that j-casein was proteolyzed.
The main consequence of proteolysis by Calotropis procera extract or chymosin was the formation
of a similar and regular network with the presence of aggregates of casein micelles. These results
support that Calotropis procera extract can be used as effective coagulant in cheesemaking.