Effect of vegetable coagulant and lamb rennet on physicochemical composition, fatty acid profile and lipid quality indices of a traditional fresh cheese (Jben)
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Date
2023-01-08
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elsevier
Abstract
Jben is a popular traditional cheese in Algeria and North Africa, usually made from raw ruminant's
milk, especially cow. Artisanal production methods are still used in many regions, especially
during the abundant milk production season. This study aimed to evaluate and compare
the effect of various coagulants (of animal and plant origin) on physicochemical parameters,
fatty acids (FAs) profile and lipid quality indices in the traditional fresh cheese "Jben". These parameters
were analyzed in Jben samples made with vegetable rennet (CVR) from Cynara cardunculus,
which were compared with Jben cheeses made using lamb rennet (CLR). The physicochemical
characterization showed that pH, titratable acidity, dry matter, fat, and protein contents
were 6.19, 92.5 °D, 43.7 g/100 g, 23.4 g/100 g and 15.2 g/100 g cheese, respectively for
CVR; and 5.21, 80.3 °D, 50.1 g/100 g, 20.6 g/100 g and 13.8 g/100 g cheese, respectively for
CLR. The FAs composition was determined using gas chromatography-mass spectrometry (GCMS)
method. For CLR, FAs comprised 0.09–28.8% saturated fatty acids (SFAs), 0.85–27.68%
monounsaturated fatty acids (MUFAs), and 3.22% of polyunsaturated fatty acids (PUFAs);
whereas FAs of CVR included 0.22–27.81% SFAs, 1.10–28.16% MUFAs, and 3.07% PUFAs. The
predominant FAs identified in all cheeses were C16:0, C18:0 and C18:1(9), with 28.80%,
13.37%, and 27.68% of total FAs, respectively for CLR, and 27.81%, 13.07%, and 28.16%, respectively
for CVR. The lowest level of SFAs was observed in CVR, which had the most beneficial
health indices with atherogenicity index (2.19), thrombogenicity index (2.91), desirable
fatty acid ratio (49.40%) and high hypocholesterolemic/hypercholesterolemic fatty acid ratio
(0.72).