Article Number: DRJA17085223
Vol.3 (9), pp. 167-172, September, 2015
Copyright © 2015
Author(s) retain the copyright of this article
Original Research Article
Equid milk renneting through pure camel chymosin and cheese manufacturing
The aim of this paper is to provide information on raw equid cheese making that may be exploited an innovative dairy-production of equid cheese.Until this year scientific literature reported that equid milk is not suitable for cheese production because unlike other milk no curd is formed on addition of common rennet. Potentially before they could be produced dairy products from equid milk without rennet, but treated with thickened substances eg cottage cheese, but these products have different chemical, organoleptic and rheological characteristics of the cheese that is obtained with the use of coagulating enzymes.Preliminary investigations suggests that asinine milk under the action of bovine chymosin form a very weak gel compared to the gel formed from bovine milk, instead mare’s milk with calf chymosindoes not show gel formation. However, the author has surprisingly found that pure camel chymosin is able to clot effectively equid milk with an appropriate technological process, which excludes thermal treatment of thermization or pasteurization of milk in order to not inhibit the subsequent enzymatic reaction. Equid cheese making using pure camel chymosin gave a curd with elasticity properties. More research is needed to study the mechanism of enzymatic coagulation in equid milk, to use the nutritious whey that is produced from cheese, and especially assess if cheese and derivatives from equid milk can be addressed, as alternative food for people suffering from food allergies.
Key words: Equid milk, camel chymosin, donkey cheese, equine cheese, milk clotting enzyme, Equid cheese manufacturing.