A comparison of the use of thistle (Cynara cardunculus L.) and artichoke (Cynara scolymus L.) aqueous extracts for milk coagulation

A study of vegetable (thistle) rennet in the production of Flor de Guía cheese

“…In general, high concentrations of thistle flower extract do not significantly influence coagulation activity, however, at low concentrations, coagulation time tends to increase with decreasing enzyme concentration ( Figure 1). These observations were in agreement with those carried out by Garcia et al (11,12) in a study that compared the use of two types of thistle extract (Cynara cardunculus L. and Cynara scolymus L.) on the coagulation time of milk. A similar result was observed by Sanjuán and Fernández-Salguero (1) in a study on the influence of some factors on the coagulation time by vegetable rennet (Cynara sp.).…”

“…Em geral, altas concentrações de extracto de flor de cardo não influenciam significativamente a actividade de coagulação, no entanto, em baixas concentrações, o tempo de coagulação tende a aumentar com a diminuição da concentração de enzimas (Figura 1). Estas observações estavam de acordo com as realizadas por Garcia et al (11,12) num estudo que comparou o uso de dois tipos de extracto de cardo (Cynara cardunculus L. e Cynara scolymus L.) no tempo de coagulação do leite. Resultado semelhante foi observado por Sanjuán e Fernández-Salguero (1) num estudo sobre a influência de alguns factores no tempo de coagulação pelo coalho de vegetais (Cynara sp.).…”

Influence of vegetable coagulant and ripening time on the lipolytic and sensory profile of cheeses made with raw goat milk from Canary breeds

“…The use of alternative milk-clotting enzymes is an interesting research topic for making cheese (García et al., 2015; Jacob et al., 2011; Shah et al., 2014), considering the problems associated with animal rennet (high price, limited natural supplies, religious reasons, etc.). Thus, the use of vegetable coagulants (VCs) extracted by the aqueous maceration has been described (Shah et al., 2014).…”

“…Thus, the use of vegetable coagulants (VCs) extracted by the aqueous maceration has been described (Shah et al., 2014). However, only a few of them have been confirmed as adequate for making commercial cheese (García et al., 2015; Shah et al., 2014). The most well-known VC derives from the cardoon flower ( Cynara cardunculus ), which presents a higher proteolytic activity, in contrast with the calf rennet that permits to obtain soft cheeses (Sousa and Malcata, 1998; Vairo-Cavalli et al., 2005; Vioque et al., 2000).…”

Physicochemical, microbiological, textural and sensory changes during the ripening of pasteurised goat milk cheese made with plant coagulant (Cynara scolymus)

“…In previous studies, García et al . (, ,b) checked the adaptability of cardoon as a plant coagulant at semi‐industrial level with and without starter cultures and compared the use of cardoon and artichoke for goat milk coagulation. However, they provided little information regarding the evolution of a cheese made from artichoke flowers during ripening.…”