Abstract
The Peuhl cheese (Waragashi, Warangachi, Wagashi, or Wara in local language) is a soft cheese with a high nutritional value, prepared by coagulation of whole milk under the action of calotropaïne, a plant enzyme from Calotropis procera. In this study, <i>Plumeria alba</i> latex has been used as an alternative source of enzymes for the production of Waragashi cheese. The effect of temperature on the milk-clotting activity (MCA), as well as the physicochemical properties of the Waragashi cheeses were investigated and compared with the ones prepared with <i>C. procera</i> and <i>C. papaya</i> latices. <i>C. procera</i> and <i>C. papaya</i> latices exhibited a maximum MCA at temperatures close to 55°C, while <i>P. alba</i> latex exhibited a maximum MCA at temperatures close to 80°C. Waragashi cheese produced using <i>P. alba</i> showed textural properties comparable with those prepared using <i>C. procera</i>, while the yield of production varied as a function of the quantity of the different coagulants and milk temperature. The results of these studies, it is clear that the <i>P. alba</i> latex can be used to produce Waragashi cheese, similar to the latices of C. procera and <i>C. papaya</i>. the next challenge of this study is to verify the toxicity of <i>P. Alba</i> latex.
Highlights
The Peuhl cheese (Waragashi, Warangachi, Wagashi, or Wara in local language) is a soft cheese with a high nutritional value, prepared by coagulation of whole milk under the action of calotropaïne, a plant enzyme from Calotropis procera
The milk-clotting activity (MCA) relative percentage (%) represents the mean of three independent determinations performed in triplicate for each fresh plant extract
The latices of C. procera and C. papaya exhibited a maximum MCA at temperatures close to 55°C, whereas the maximum MCA for the P. alba latex was observed at approximately 80°C
Summary
The Peuhl cheese (Waragashi, Warangachi, Wagashi, or Wara in local language) is a soft cheese with a high nutritional value, prepared by coagulation of whole milk under the action of calotropaïne, a plant enzyme from Calotropis procera. All parts of C. procera (leaves, stems, fruits, and latex) have been reported to exhibit coagulant activity on milk casein [1]; the entire plant is used for manufacturing cheese. The use of vegetable extracts as milk coagulants in soft cheese processing has been known since antiquity [2]. Experiments have demonstrated a better production of cheese with vegetable coagulants [2], as observed in the early maturation of Camembert cheese prepared with Cynara sp. Experiments have demonstrated a better production of cheese with vegetable coagulants [2], as observed in the early maturation of Camembert cheese prepared with Cynara sp. (cardoon) extract in comparison
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