Effect of vegetable coagulant and lamb rennet on physicochemical composition, fatty acid profile and lipid quality indices of a traditional fresh cheese (Jben)

Abstract

Jben is a popular traditional cheese in Algeria and North Africa, usually made from raw ruminant's milk, especially cow. Artisanal production methods are still used in many regions, especially during the abundant milk production season. This study aimed to evaluate and compare the effect of various coagulants (of animal and plant origin) on physicochemical parameters, fatty acids (FAs) profile and lipid quality indices in the traditional fresh cheese "Jben". These parameters were analyzed in Jben samples made with vegetable rennet (CVR) from Cynara cardunculus, which were compared with Jben cheeses made using lamb rennet (CLR). The physicochemical characterization showed that pH, titratable acidity, dry matter, fat, and protein contents were 6.19, 92.5 °D, 43.7 g/100 g, 23.4 g/100 g and 15.2 g/100 g cheese, respectively for CVR; and 5.21, 80.3 °D, 50.1 g/100 g, 20.6 g/100 g and 13.8 g/100 g cheese, respectively for CLR. The FAs composition was determined using gas chromatography-mass spectrometry (GC-MS) method. For CLR, FAs comprised 0.09–28.8% saturated fatty acids (SFAs), 0.85–27.68% monounsaturated fatty acids (MUFAs), and 3.22% of polyunsaturated fatty acids (PUFAs); whereas FAs of CVR included 0.22–27.81% SFAs, 1.10–28.16% MUFAs, and 3.07% PUFAs. The predominant FAs identified in all cheeses were C16:0, C18:0 and C18:1(9), with 28.80%, 13.37%, and 27.68% of total FAs, respectively for CLR, and 27.81%, 13.07%, and 28.16%, respectively for CVR. The lowest level of SFAs was observed in CVR, which had the most beneficial health indices with atherogenicity index (2.19), thrombogenicity index (2.91), desirable fatty acid ratio (49.40%) and high hypocholesterolemic/hypercholesterolemic fatty acid ratio (0.72).