Technological properties of milk gels produced by chymosin and wild cardoon rennet optimized by response surface methodology.

Amal Ben Amira, Abir Mokni, Hela Yaich, Moncef Chaabouni, Souhail Besbes, Christophe Blecker, Hamadi Attia

Food chemistry 2017 Dec 15

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The aim of this paper was to optimize extraction conditions of C. cardunculus rennet by response surface methodology, in order to maximize its milk-clotting activity (MCA). The second objective was to examine the effect of different amounts of the optimized extract and the type of milk, on technological characteristics of the obtained gels. Results of the central composite design showed that the optimum extraction conditions, corresponding to maximum MCA (9.550CAU/mL), were selected as follows: Grinding time 30s, pH 3, extraction time 50min and solid to liquid ratio 15g/100mL. According to technological properties, it can be concluded that C. cardunculus extract exhibited an excellent efficiency on raw milk, in term of dynamic moduli and gel firmness, as compared to chymosin. A good gelation time and WHC were also obtained. Consequently, the optimized C. cardunculus rennet has the potential to be employed as an efficient milk-clotting agent. Copyright © 2017 Elsevier Ltd. All rights reserved.

Citation

Amal Ben Amira, Abir Mokni, Hela Yaich, Moncef Chaabouni, Souhail Besbes, Christophe Blecker, Hamadi Attia. Technological properties of milk gels produced by chymosin and wild cardoon rennet optimized by response surface methodology. Food chemistry. 2017 Dec 15;237:150-158