Performance of Crude Coagulants from Adult Rabbit Stomach and Their Influence on the Brazilian Prato Cheese Type Composition ()
ABSTRACT
This study aimed to evaluate
the milk clotting capacity (MCA), and caseinolytic activity (CA) of crude
coagulant from the stomachs of adult rabbits (RC), and their
influence on the composition, proteolysis, and texture of type Prato cheese. We tested two ways for salting the abomasum
and three levels of pH and times for enzyme activation. The presence of
enzymes and caseinolytic activity in RC was assayed by SDS-PAGE. The effects of
three pH levels and the milk’s temperature
on RC’s water-holding capacity (WHC) were evaluated. Brazilian Prato
cheese type was developed and its proximate composition, texture, and change during ripening were assessed. The
saturated NaCl solutions (37%, m/v) were
more efficient for enzyme extraction from adult rabbit stomachs, and conditions of pH of 4.3 for 24 h showed better
performance for enzyme activation into RC. An early and more active proteolytic
reaction of RC on bovine caseinate was appreciated at the first 5 min of
digestion when compared to commercial chymosin (CC). The water holding capacity
of gel coagulated by RC was optimum at pH
6.4 and 37°C and is highly dependent on pH and temperature parameters. Total dry extract and fat were
higher for treatment coagulated with RC.
Conversely, hardness, gumminess, and chewability were lower in the same
treatment. Yield, protein content, and changes that occurred during the
ripening stage of cheeses were similar for both treatments, demonstrating that
casein proteolysis was developed in a similar way. Coagulants from adult
rabbits’ stomachs can be used to make semi-cooked curd cheeses.
Share and Cite:
Jiménez, M. and Richards, N. (2023) Performance of Crude Coagulants from Adult Rabbit Stomach and Their Influence on the Brazilian Prato Cheese Type Composition.
Food and Nutrition Sciences,
14, 462-479. doi:
10.4236/fns.2023.145031.
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