Characterization and Sensory Aspects of “Peulh Type” Fresh Cheese

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Characterization and Sensory Aspects of “Peulh Type” Fresh Cheese

May 31, 2021 Agricultural and Food Science 0

Calotropine, a vegetable coagulating enzyme derived from Calotropis procera, is a key ingredient in traditional Peulh cheese production. Peulh cheese has sparked a lot of attention among dairy industry players in West Africa. Fresh leaves of this vegetable were employed to coagulate raw milk for the creation of fresh cheese of the Peulh type, which was defined by physicochemical and sensory features, in this study. This typical cheese had a total dry extract of 32.49 percent, a pH of 6.28, a lactic acidity of 0.14 percent, a protein content of 28.30 percent, and a sweet whey with a pH of 5.90, according to the data. On a dry basis, the Peulh cheese producing yield is 55.45 percent. The sensory characteristics revealed that it has a hard texture, is elastic, is not sticky, has a lactic aroma and flavour, and lasts around 15 seconds in the mouth.

Author(s) Details

Ferial Aziza Benyahia-Krid
Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine, Ain El Bey Street, Constantine, 25 000, Algeria.

Ouarda Aissaoui-Zitoun
Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine, Ain El Bey Street, Constantine, 25 000, Algeria.

Halima Boughellout
Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine, Ain El Bey Street, Constantine, 25 000, Algeria.

Faiza Adoui
Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine, Ain El Bey Street, Constantine, 25 000, Algeria.

Amani Harkati
Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine, Ain El Bey Street, Constantine, 25 000, Algeria.

Cocou Rogatien Bakou
Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine, Ain El Bey Street, Constantine, 25 000, Algeria.

Denis Wodo
Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine, Ain El Bey Street, Constantine, 25 000, Algeria.

Mohammed Nassereddine Zidoune
Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine, Ain El Bey Street, Constantine, 25 000, Algeria.

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