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Élément Dublin Core | Valeur | Langue |
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dc.contributor.author | Mazri, Chafiaa | - |
dc.contributor.author | Hammer el Ain, Soumia | - |
dc.contributor.author | Hocine, Siar | - |
dc.date.accessioned | 2020-10-27T12:29:28Z | - |
dc.date.available | 2020-10-27T12:29:28Z | - |
dc.date.issued | 2018-08-30 | - |
dc.identifier.citation | Asian Journal of Applied Science and Engineering ; Volumen 7, Número 2 , Páginas 71-78 | en_US |
dc.identifier.uri | http://dspace.univ-bouira.dz:8080/jspui/handle/123456789/9672 | - |
dc.description.abstract | The manufacture of cheese based on goat's milk is a traditional practice using the fig tree latex. The objective of this paper is to study the possibility of substituting rennet with ficin as a vegetable coagulant milk and its characterization. In addition, two trials of manufacturing a fresh and soft cheese using ficin were made. The results obtained show that the coagulant activity of ficin is optimal at pH= 5, at a temperature of 75℃ and a CaCl 2 concentration of 0.03 M with 2097.90 UR., 911.79 UR., and 192.30 UR respectively. The coagulant force of this enzyme is 1/21250.911 with a proteolytic activity estimated at 139 μg of tyrosine equivalent per ml of ficin extract. The fresh cheese is white with a creamy appearance and great solubility in the mouth. The ficin soft cheese has an organoleptic quality better than that of control cheese and a softer with more viscous texture in comparison to that of rennet. The ficin soft cheese … | en_US |
dc.language.iso | en | en_US |
dc.publisher | Université de Bouira | en_US |
dc.title | Characterization and Application of Phytochemicals Substances of the Fig Tree: Biological and Sensory Characterization of Ficin and Cheeses “Fresh and Soft” | en_US |
dc.type | Article | en_US |
Collection(s) : | Articles |
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Characterization and Application of Phytochemicals Substances of the Fig Tree.pdf | 360,05 kB | Adobe PDF | Voir/Ouvrir |
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