Effect of coagulants from aerial parts of Tunisian Moringa oleifera on cheese properties

The present study aimed to produce vegetable clotted cheese using coagulants from aerial parts of Tunisian Moringa oleifera as calf rennet substitute. The Moringa enzymatic extracts were recovered, partially purified and characterized for their proteolytic and milk-clotting activities. The obtained cheeses were subjected to physicochemical, textural, microbiological and sensory analysis during refrigerated storage. The extracted proteins from Moringa aerial parts were fractionated with ammonium sulfate at various concentrations (from 20 to 60%). Highest milk clotting activities were observed in the 40 and 60% fractions, for seed and leaf extracts, respectively, showing that these fractions contain the enzymatic coagulants. Thus, seed enzymatic extract showed to be more active than those recovered from the other aerial parts. During cheese manufacturing, results revealed no significant difference in the kinetic parameters when substituting calf rennet with Moringa milk clotting enzymes. Moreover, the characterization of produced cheeses showed that the use of partially purified milk clotting enzyme improved cheese yield and its properties during refrigerated storage. In fact, cheese clotted with Moringa seed coagulant presented the highest hardness value (3.60 N) and dry matter content (53.86%), at the end of storage period. Also, the addition of vegetable coagulants contributed to the development of an intense color and flavor, which can result in satisfactory cheese properties.