Impact of Using Animal Rennet Substitutes from Moringa oleifera Seeds as a Plant-Based Source on the Characteristics of Soft White Cheese

Elkot, Wael Fathi; Mubarak, Mohamed A.; Mowafi, Ibtesam R.

doi:10.21608/aujst.2025.438122

Impact of Using Animal Rennet Substitutes from Moringa oleifera Seeds as a Plant-Based Source on the Characteristics of Soft White Cheese

Document Type : Original papers

Authors

¹ Dairy Science and Technology Department, Faculty of Agriculture & Natural Resources, Aswan University

² Dairy Science and Technology Department, Faculty of Agriculture & Natural Resources, Aswan University

³ Food Science and Dairy Technology. Faculty of Agriculture,South Valley University,835 Qena,Egypt.

10.21608/aujst.2025.438122

Abstract

The present study was designed to reduce the slaughter of suckling calves for rennet production by identifying plant-based rennet substitutes and comparing the quality of cheese made using Animal Rennet and plant-derived rennet. An enzyme was extracted from Moringa oleifera seeds and mixed with Animal Rennet at a 1:4 extract-to-rennet ratio, then used as a substitute for Animal Rennet. The enzymatic and analytical activities of the final extract were estimated separately and compared with those of Animal Rennet. The extracted enzyme from Moringa oleifera seeds was characterized, and rheological tests were conducted to evaluate and compare its properties with animal rennet. White cheese was prepared using the plant extract and compared with cheese made from Animal Rennet. Both types of cheese were stored at 4 °C for 0, 15, 30, and 60 days for chemical analysis. Animal rennet showed higher milk clotting activity (MCA) and lower proteolytic activity. Water-holding capacity (WHC) was greater in cheese made with Animal Rennet than that made with plant rennet. Fat content increased during storage (at days 0, 15, and 30) but decreased at day 60 in both animal and plant rennet cheeses. Protein content in cheese made with Animal Rennet increased at 0, 15, and 30 days but decreased at day 60. In contrast, in plant rennet cheese, protein increased at 0 and 15 days but decreased at 30 and 60 days.

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