Use of caprifig tree extract as a substitute for calf rennet in goat's fresh cheese production

Abstract The objective of this study was to evaluate the clotting ability of a natural product extracted from leaves and stems of the wild fig (Ficus carica L.) using a simple and chemical-free method as an alternative to calf rennet in goat's fresh cheese production. The 2% dose of fresh extract allowed the highest cheese yield. Compared to calf rennet, the fresh extract allowed a lower but acceptable cheese yield, while remaining active even at very high temperatures (110 °C). Water-soluble nitrogen levels and Preα-Casein fractions were higher in cheeses made with fresh extract, indicating a more intense proteolytic action of caprifig tree enzymes. After 12 months of cold storage, the clotting ability of the liquid extract decreased significantly, while the lyophilized extract preserved its full clotting potential. Sensory results proved that caprifig tree cheese had a much better smell, taste and consistency than calf rennet cheese. No differences were observed in color or aftertaste. Moreover, this plant extract conferred an authentic fig taste and smell that was remarkably appreciated by panelists.