Biochemical composition and mineral profile of dairy curd obtained by a plant extract of Calotropis procera in comparison with chymosin

Cheese is used to preserve the essential constituents of milk (protein, fat, vitamin and minerals).[1] In West Africa, a traditional cheese named “wara” is manufactured using an extract of Calotropis procera leaves, a small latex tree growing naturally in tropical and subtropical areas of Africa and Asia.[2,3] The aim of this study was to investigate the biochemical composition and mineral profile of curds manufactured using an extract of dried leaves of Calotropis procera as coagulant in comparison with curd obtained using chymosin. We have reconstituted milks at 10% dry matter using a low heat skimmed milk powder and distilled water. After milk coagulation by Calotropis procera extract (at 75°C) or chymosin (at 30°C), the curds and respective wheys were recovered for biochemical analysis. Sodium, potassium, magnesium and calcium contents were determined. The microstructure of curds were also observed by scanning electron microscopy. The contents in dry matter, ash and protein were more important in the curds manufactured using Calotropis procera extract compared to those made using chymosin. However, the two curds exhibited similar contents in minerals. The calcium content was considered as high in both curds probably because the pH did not decreased during manufacturing by fermentation. The difference of coagulation temperatures did not seem to affect the mineral contents of the curds. By microscopic observation, the protein network appeared well organized in chymosin curds compared to those obtained using Calotropis procera. At high magnification, the casein micelles were observed in both curds. The results obtained in this paper support that the consumption of traditional dairy products especially cheese can be a good source of mineral supplementation mostly in population whose diet is poor in these elements.