Additional information
| Weight | 0.09 kg |
|---|---|
| Author | Valentin Désiré GUIAMA, Juliette KOUBE, Esther Ngah, Jean Marcel BINDZI |
| ISBN | 978-1-63902-706-4 |
| Language | |
| Number of pages | 46 |
| Publisher | |
| Publication year |
Biochemical values of white cheese obtained using zebu milk coagulated by extract of Solanum aethiopicum
This study assessed the reaction of rats to the consumption of cheese made with plant coagulant from Solanum aethiopicum L. Shum (SA cheese), compared to calf rennet (CR) cheese and casein/sunflower oil diets. The body weight increased significantly in the control, SA cheese and CR cheese diet groups respectively. The consumption of SA cheese had […]
ISBN: 978-1-63902-706-4
€23.99
Description
This study assessed the reaction of rats to the consumption of cheese made with plant coagulant from Solanum aethiopicum L. Shum (SA cheese), compared to calf rennet (CR) cheese and casein/sunflower oil diets. The body weight increased significantly in the control, SA cheese and CR cheese diet groups respectively. The consumption of SA cheese had protective effect on blood cells. Iron in serum decreased, with a low risk of iron deficiency anemia. The levels of total cholesterol, triglycerides and LDL-cholesterol in the serum were lower in rats fed SA cheese diet, as well as AST, ALT, suggesting protective effect of cardiovascular system, renal and hepatic functions. The biomarkers of oxidative stress were not changed, as well as bilirubin levels. In addition, SA cheese also improved the lactobacilli colon flora. Therefore, plant coagulant (SA extract) affects biological activity of cheese and tends to improve its health benefits.
