Mahamadou Elhadji Gounga
Faculty of Agronomy and Environmental Sciences, Dan Dicko Dankoulodo University of Maradi, Po Box 465 ADS Maradi, Niger
LiveDNA: 227.39759
Rayanatou Issa Ado
World Food Programme, Maradi Sub-Office, Maradi, Niger
Mamadou Lamarana Souaré
Department of Food Technology and Control, Higher Institute of Science and Veterinary Medicine of Dalaba, Dalaba, Guinea
Salamatou Sow
Department of Linguistics and Language Sciences, Faculty of Arts and Human Sciences, Abdou Moumouni University of Niamey, Niamey, Niger
ABSTRACT
Plant extracts are used for centuries in traditional cheese manufacturing worldwide. This paper proposed to review the use of Calotropis procera extract in wagashi cheese manufacturing and the opportunities that are studied. After a brief reminder of the socioeconomic importance of the wagashi cheese for West African countries, the review discusses its biochemical composition and microbiological characteristics. The Calotropis procera enzymes and their proteolytic activities were described with a special attention paid on their caseinolytic and milk clotting properties. The microstructure and texture of milk-coagulated curds by Calotropis procera extracts we presented and discussed from recent studies.
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