Etude comparative des coagulations du lait par actions de l'extrait des écorces de l'Ongokea gore et des enzymes coagulants bien connus

Abstract

Milk Clotting Using Ongokea gore Bark Extract Compared to those Obtained to Well Known Milk Clotting Extracts. The evolution of firmness in curd obtained using plant extract (Ongokea gore barks) and that using renounce coagulating enzymes (bovine pepsin, Endothia parasitica, porcine pepsin, Mucor pusillis, rennet) were compared. The study was carried out using reconstituted milk (Berrigde substrate) and a formagraph was used for the analysis of curd firmness. Variations in amplitude of the formagrammes were measured with time. It was noticed that at the same coagulation time, the curd firming rate of Ongokea gore extracts was higher than that of porcine pepsin but lower than those of Endothia parasitica, Mucor pusillis, bovine pepsin and rennet. The evolution of curd firmness with pH on one hand and the quantity of dissolved powder milk on the other hand showed some similarities in rennet and Ongokea gore extract curds: the effect of the pH of the milk substrate is less remarkable on the rate of curd firmness while this rate increases with the quantity of dissolved powder milk.

Keywords

• Clotting
• Enzyme
• Formagraph
• Milk
• Ongokea gore
• Cameroon