Effect of plant-derived coagulants on the physicochemical and sensory properties of cheese
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Abstract
Animal-derived rennet is widely used in the production of various types of cheese; however, its high cost, the use of genetically modified organisms, and certain religious restrictions have driven the search for sustainable alternatives such as plant-based coagulants. The present study aimed to evaluate the physicochemical characteristics and sensory acceptability of cheeses produced with plant-derived coagulants. Enzymes extracted from highland papaya (Carica pubescens, papain), fig (Ficus carica, ficin), and small nettle (Urtica urens, phenolic acids) were used, with tablet rennet serving as the control. During coagulation, 0,2% (v/v) highland papaya latex, 3% (m/v) fig branches, and 4% (m/v) small nettle leaves were added, while tablet rennet was used at 0,001% (m/v), considering one liter of milk as the base. The analyses included pH, acidity, syneresis, fat content, dry matter, moisture, and sensory evaluation. The results showed that highland papaya latex improved several technological parameters: it reduced syneresis (4,17% versus 5,04%), increased dry matter (48,81 g/100 g versus 45,61 g/100 g), and raised fat content (28,62 g/100 g versus 26,57 g/100 g), all compared to the control cheese (made with tablet rennet). Likewise, its pH, moisture content, and acidity values were similar to those of the control cheese. Sensory analysis revealed that the papaya-based cheese obtained the highest scores for flavor, aroma, color, texture, and overall acceptability, achieving values superior to those of the control cheese. In conclusion, highland papaya latex was not only the best plant-based coagulant evaluated, but it also produced a cheese with physicochemical and sensory characteristics comparable to—and in some cases superior to—those obtained with tablet rennet, supporting its viability as a sustainable alternative in cheese production.
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