ExpressionCheese Production by Donkey's Milk Using an Aspartic Protease from Plant Origin

Abstract

Donkey's milk is an interesting commercial product, due to its high nutritional value, and can be considered as a suitable source of food for human consumption. For the first time, a cheese was produced using donkey's milk and a plant aspartic protease- cyprosin. An experimental design was used for the preliminary factors analysis such as the clotting enzymes (cyprosin and microbial rennet), CaCl2 concentration (0.01%-0.1% (w/v)) and clotting temperature (32-35).