eng Science and Education Publishing American Journal of Food Science and Technology 2333-4835 2026-08-06 14 4 119 125 10.12691/ajfst-14-4-2 AJFST20261442 article Mari¨¦tou SISSAO sissaomarietou@gmail.com 1 2 Ir¨¨ne Rayinwend¨¦ SAWADOGO 2 Seydou TRAORE 2 Vinsoun MILLOGO 3 3 University Center of Tenkodogo, Thomas Sankara University, 12 BP 417 Ouagadougou, Burkina Faso Institute of Rural Development (IDR), Nazi BONI University, 01 BP 1091 Bobo-Dioulasso 01, Burkina Faso Milk and dairy products are essential nutritional resources in Africa, where the demand for animal proteins continues to rise despite limited accessibility to dairy products. The growing consumption of fresh cheese has increased pressure on rennet supplies, while evolving dietary habits, including vegetarian and ethical considerations, have stimulated researches for alternative solutions. In this context, the present study investigated locally available plant coagulants as sustainable options for cheesemaking. The objective was to assess the effectiveness of milk coagulation induced by plant coagulants compared with acetic acid. The working hypothesis was that these plant coagulants would provide higher yields than traditionally used agents. To test this hypothesis, varying doses of Calotropis procera (W.T. Aiton) stems (young and old), Balanites aegyptiaca (Lise Bessot) leaves, and Moringa oleifera (Lam) seeds were applied to cow¡¯s milk, with acetic acid serving as a reference. The parameters evaluated included coagulation time, fresh cheese yield, and sensory attributes (taste, aroma, texture, acidity, flavor, and color). Descriptive statistics and statistical tests were performed using XLSTAT software. Results revealed contrasting performances: young stems of Calotropis procera produced the highest yield (307 g/L) even at low doses, confirming their strong coagulating efficiency. Cheeses derived from Moringa oleifera seeds and acetic acid were the most appreciated in terms of sensory quality, whereas those obtained with Balanites aegyptiaca leaves showed organoleptic limitations due to the presence of saponins and flavonoids. These findings partially validate the initial hypothesis and highlight the relevance of plant coagulants for sustainable cheesemaking adapted to African local conditions, while contributing to global efforts to identify viable alternatives to animal rennet. https://pubs.sciepub.com/ajfst/14/4/2/ajfst-14-4-2.pdf Milk Plant coagulants Cheese Yield