Effect of Plant Originated Coagulants and Chymosin on Ovine Milk Coagulation

Figures & data

Table 1 Physicochemical characteristics of raw milk and expulsed whey

	pH	Ash (g/l)	TS (g/l)	TN (g/l)	NPN (g/l)	Pro (g/l)	Cas (g/l)
Ewes' raw milk	6.59	8.81	184.04	54.04	0.64	53.40	44.93
CV (%)	0	1.12	0.85	1.17	4.88	1.24	0.56
Fig latex whey	—	6.36	109.70	20.54	0.35	20.19	13.04
CV (%)	—	3.56	0.52	0.00	0.00	0.00	10.66
Chymosin whey	—	6.67	91.96	16.17	0.51	15.66	8.71
CV (%)	—	8.27	0.49	3.91	18.45	3.44	0.73
Cynara extract whey	—	5.46	85.21	18.04	0.40	17.65	12.01
CV (%)	—	0.52	1.81	1.40	15.71	1.79	4.73
TS: total solids; TN: total nitrogen; NPN: non protein nitrogen; Pro: protein; Cas: casein; and Cv: variation coefficient (%).

Figure 1 Change of milk turbidity with time during coagulation.

Table 2 Experimental values of characteristic points of the enzymatic coagulation of ewes' milk by different enzymes (expressed in min)

Coagulant	t10	ti	tg	tc	tg-t10	tg-ti	tc-tg
Fig latex	0.00	0.17	11.33	17.67	11.33	11.16	6.34
Chymosin	25.00	54.00	58.00	>62.00	33.00	4.00	>4.00
Cynara extract	16.67	31.00	35.00	46.00	18.33	4.00	11.00
t10: Hydrolysis time, ti: Time to inflexion point, tg: Gelation time, and tc: Coagulation time.

Figure 2 Change of milk conductivity with time during coagulation.

Table 3 Cheese yield, total solids, and syneresis capacity

	Yield (g/l)		Total solids (g/l)		Syneresis capacity (g/l)
	Mean	CV (%)	Mean	CV (%)	Mean	CV (%)
Chymosin	328.0	14.2	209.7	2.7	80.3	2.2
Fig latex	509.5	2.4	103.3	3.9	84.0	7.6
Cynara extract	378.5	4.7	267.7	3.5	89.8	0.4

Figure 3 Change of the mass of expulsed whey and of the speed of syneresis with time.

Figure 4  Sensory scores of the three types of cheese.

Figure 5 Correlation between the different physicochemical parameters and coagulants used.