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.

这项研究的目的是评估从野生无花果（Ficus carica L。）在山羊的新鲜奶酪生产中使用简单且无化学物质的方法替代小牛凝乳酶。2％剂量的新鲜提取物可实现最高的奶酪产量。与小牛凝乳酶相比，新鲜的提取物允许较低但可接受的干酪产量，同时即使在非常高的温度（110°C）下也保持活性。用新鲜提取物制成的奶酪中的水溶性氮含量和前α-酪蛋白含量较高，这表明caprifig树酶的蛋白水解作用更强。冷藏12个月后，液体提取物的凝结能力显着下降，而冻干的提取物保留了其全部凝结潜力。感官结果证明，卡普里菲格树奶酪的气味，味道和稠度比小牛凝乳干酪好得多。在颜色或余味上未观察到差异。而且，