PLANT MODIFIERS OF COAGULATION AND PROTEIN RETENTION IN MIXTURES OF COW AND CAMEL MILK

The aim of this review is to analyse the mechanisms of plant extract action on milk coagulation and to evaluate their applicability in mixtures of cow and camel milk. The review includes publications devoted to the milk-clotting activity of plant proteases, the influence of polyphenolic compounds on casein micelle aggregation, and the role of technological parameters in the coagulation process.

The analysis shows that plant extracts can act through two main mechanisms. The first mechanism is associated with proteolytic hydrolysis of κ-casein and the initiation of micelle aggregation. The second mechanism is related to interactions of polyphenols and pectic substances with proteins, which modifies interparticle interactions and the water-holding capacity of the gel. The efficiency of extracts depends on their composition, concentration, pH of the medium, temperature, and calcium content.

However, plant proteases often have lower selectivity compared to chymosin. This may lead to excessive proteolysis and weakening of the curd structure. In mixtures of cow and camel milk, additional factors are related to differences in protein composition and colloidal stability of the milk systems.

The review confirms the potential of plant-based modifiers of milk coagulation. At the same time, it highlights the need for careful optimization of technological conditions and a mechanistic approach to their application. For practical implementation, further studies are required to evaluate gel microstructure, protein retention, and the balance between milk-clotting and proteolytic activities.

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