Use of artichoke (Cynara scolymus) flower extract as a substituteto rennet in the manufacture of camel milk cheese

The present study aims to improve coagulation abilities of camel milk using enzyme extracts from artichoke.

The properties of purified extracts were studied in this research and a cheese was manufactured with artichoke extracts.

It showed an extraction yield of 38.83% and optimum coagulation conditions of the artichoke enzyme extract were: pH=5; temperature= 55°C; CaCl₂ concentration= 0.01 M and optimal enzyme concentration= 1%. A fresh cheese made from camel milk with a particular nutritional quality, consistency. The artichoke proteases displayed chymosin-like properties and thus hold the best potential for use as a milk coagulant in cheese production.