Optimization of goat milk cheese production using fig tree latex coagulant: A study on physicochemical characteristics and calcium content with RSM

Plant-derived coagulants, such as fig tree latex extract (Ficus carica L.), offer a promising alternative in cheese production. Despite this potential, research on the properties of goat cheese made using fig tree latex remains limited. This study aims to optimize the goat milk cheese/goat cheese production using fig tree latex as a coagulant, employing Response Surface Methodology (RSM) and Central Composite Design (CCD). The variables considered include the concentration of fig tree latex extract (0.2 - 0.5 mL/100 mL of milk) and the incubation time (60-120 minutes). The optimization goal was to minimize the moisture content () and maximize the calcium content () of goat cheese. The optimal conditions were found to be a concentration of fig tree latex extract 0.5 mL/100 mL of milk and an incubation time of 120 minutes. Under these conditions, the predicted cheese moisture content was 55.864, and the calcium content reached 803.930 mg/100 g, with a desirability value of 0.931. These optimized conditions were subsequently used to produce goat cheese, resulting in a physicochemical composition with a mean pH of 6.22 ± 0.07, moisture content of 56.46 ± 0.017, ash content of 2.38 ± 0.039, protein content of 17.369 ± 0.016, and calcium content of 796.001 ± 10.061mg/100g. This study demonstrates the effectiveness of fig tree latex as a coagulant and underscores its potential in optimizing cheese characteristics. © Published under licence by IOP Publishing Ltd.