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Clotting of
cow (Bos taurus) and goat milk (Capra hircus)
using calve and kid rennets
D. G.
Libouga*, E. Ngah, Y. Jiokap Nono and L. Bitjoka
Biophysic and Food Biochemistry Laboratory, National School
of Agro-Industrial Sciences, University of N’Gaoundéré, Post
Office Box 455
N’gaoundere – Cameroon.
*Corresponding author. E-mail:
libouga@yahoo.fr.
Accepted 30 June, 2008 |
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The ease to locally produce kid rennet contrary to that of
calve has led us to compare the proteolytic and clotting
activities of these two rennets depending on their action on
goat (Capra hircus) milk and cow (Bos taurus)
milk. The proteolysis was measured by determining the
increase of non-protein nitrogen according to the kjeldalh
method and milk coagulation was monitored with the aid of a
formagraph. Each rennet hydrolyses more completely the
casein of its own specie. With cow milk, the coagulation,
same as the curd firmness rate of the gels obtained were
practically similar independent on the origin of rennet.
With goat milk, the two rennet significantly influenced the
coagulation and the curd firmness rate of the gel. It was
concluded that contrary to goat milk, cow milk can be
coagulated indifferently by calve or kid rennet. The
hardening of its gel is independent of the type of rennet.
Key words:
Coagulum, cow, goat, milk clotting, proteolysis, rennet. |
