Cardoon-based rennets for cheese production

Almeida, Carla; Simões, Isaura

doi:10.1007/s00253-018-9032-3

Cited by 81 publications

(42 citation statements)

References 66 publications

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“…However, microbial coagulants may lead to off-flavour generation and affect cheese yield and quality [5,6]. Numerous studies have focused on using plant extracts as rennet substitutes [7][8][9][10]. Besides, these vegetable coagulants having the capacity to coagulate milk also have proteolytic activity.…”

Section: Introductionmentioning

confidence: 99%

An Evaluation of the Clotting Properties of Three Plant Rennets in the Milks of Different Animal Species

Liburdi

Boselli

Giangolini

et al. 2019

Foods

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Cynara cardunculus, Carica papaya and Ficus carica extracts are proposed as milk coagulants herein. Their coagulation efficiency was measured in bovine, buffalo, goat and sheep milk incubated at different temperatures. The milk-clotting and proteolytic activities as well as the lactodynamographic parameters were determined considering animal rennet as a reference coagulant. The vegetable coagulant, extracted from C. cardunculus pistils, proved to be the most suitable milk-clotting enzyme for cheesemaking, since it possesses similar milk clotting properties to conventional calf rennet. F. carica latex, but seemed to be a promising alternative coagulant at higher temperatures. The strong proteolytic activity of papain caused poor milk coagulation in all milk samples. To conclude, this result also supports the original hypothesis of this study that the excessive proteolytic nature of plant coagulants can negatively affect the cheesemaking process. The optimization of using a plant rennet in a dairy application can be done by selecting the appropriate plant rennet with a consistent clotting efficiency. These innovative manufacturing processes may also lead to the optimization and production of new cheese varieties.

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Section: Introductionmentioning

confidence: 99%

An Evaluation of the Clotting Properties of Three Plant Rennets in the Milks of Different Animal Species

Liburdi

Boselli

Giangolini

et al. 2019

Foods

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“…sylvestris (Lamk) Fiori) (Pagnotta et al, 2017;Raccuia et al, 2011). Cultivated and wild cardoon have been traditionally used for its edible leaf stems (Renna et al, 2018), while in many regions of the Mediterranean plant immature inflorescences are also consumed in various gourmet dishes (Christaki et al, 2012;Fernández et al, 2006), or in the cheese-making industry (Almeida and Simões, 2018). However, during the last decades there is a great interest for industrial applications of cultivated cardoon, focusing on energy and biofuel production, with several studies confirming the great potential of the species for such purposes (Angelini et al, 2009;Grammelis et al, 2008;Vasilakoglou and Dhima, 2014).…”

Section: Introductionmentioning

confidence: 99%

How extraction method affects yield, fatty acids composition and bioactive properties of cardoon seed oil?

Petropoulos

Fernandes

Calhelha

et al. 2018

Industrial Crops and Products

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A B S T R A C TCardoon (Cynara cardunculus L.; Asteraceae) is a perennial species with several uses, especially in the industry of energy production, while it is classified as a non-conventional energy crop within the European Union (EU). The aim of the present study was to evaluate chemical composition and antioxidant properties of cardoon seed oils extracted with two mechanical pressing methods, while at the same time it further determined composition and antioxidant properties of the obtained seedcakes. Oil extraction yield did not differ between the tested methods and growing years, indicating that both heat and cold extraction are efficient methods for oil production (approx. 75% extraction yield). Oils obtained from heat extraction method had better antioxidant properties than cold pressed oils, while significant variation between the growing years was also observed. Seedcakes of heat extraction method had the highest total phenols (405 mg Gallic acid equivalents (GAE)/g extract) and the highest antioxidant properties for all the tested assays (with the exception of reducing power assay). Moreover, none of the studied materials (seeds, seed oils, and seedcakes) showed toxicity effects against PLP2 non-tumor cells (GI 50 > 400 μg/mL). The main fatty acids were linoleic and oleic acids which were detected in similar amounts in oils and seedcakes, while significant variation was observed between the tested methods and the growing years. The results of the present study signified the importance of cardoon as an alternative field crop under the Mediterranean climate conditions. In addition, seed oil production byproducts (e.g. seedcakes) are a promising material due to its bioactivities and its fat content and fatty acid composition, that could find alternative uses in the pharmaceutical and cosmetics industry.

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Section: Introductionmentioning

confidence: 99%

“…The cardoon flower is traditionally used in the Mediterranean basin, in the manufacture of goat and ewe's cheeses, as a mandatory coagulant for production of several artisanal PDO cheeses [10][11][12]]. Ewe's cheese produced with cardoon extract is recognised as a high-quality food product with soft paste and an enhanced flavour that is slightly bitter and piquant [12][13][14]. The milk-clotting activity of cardoon flower is due mainly to the activity of cardosins A and B [15], two aspartic proteases similar in activity and specificity to chymosin and pepsin, respectively [16,17].…”

Section: Introductionmentioning

confidence: 99%

“…The milk-clotting activity of cardoon flower is due mainly to the activity of cardosins A and B [15], two aspartic proteases similar in activity and specificity to chymosin and pepsin, respectively [16,17]. The cardoon flower activity depends on numerous factors such as the cardoon flower genotype [10,18,19], the part of the flower used [20,21], its stage of physiological maturity and the flower drying time [12,21].…”

Section: Introductionmentioning

confidence: 99%

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Influence of Cardoon Flower (Cynara cardunculus L.) and Flock Lactation Stage in PDO Serra da Estrela Cheese

Fogeiro

Barracosa

Oliveira

et al. 2020

Foods

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Serra da Estrela (SE) cheese is one of the most appreciated Portuguese cheeses, being produced only from raw ewe’s milk, cardoon flower and salt. Cardoon takes part in two important processes in cheese production—coagulation and proteolysis—contributing to its unique features. Furthermore, milk chemical characteristics change during the milking season, being another factor that account for the high variability of cheese attributes. Therefore, the purpose of this work is to study the influence of cardoon flower (commercial, 6 M and 3 M) and flock lactation stage (November 2018, February and April 2019) in the final characteristics of SE cheese. The parameters analysed were moisture, protein, fat and salt contents, texture and colour. Results showed that flock lactation stage has the highest influence in all the studied characteristics, corresponding the early stages of lactation to the most protein-rich and low-fat cheeses. Cardoon flower affects mainly fat and rind colour. This study allows us to conclude that seasonal changes in ewe’s milk have a considerable impact in cheese attributes, and that although cardoon type had a more restrained effect, when used with expertise it may help adjust cheese sensory characteristics in order to obtain a final product that matches consumer acceptability requirements.

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Cardoon-based rennets for cheese production

Cited by 81 publications

References 66 publications

An Evaluation of the Clotting Properties of Three Plant Rennets in the Milks of Different Animal Species

An Evaluation of the Clotting Properties of Three Plant Rennets in the Milks of Different Animal Species

How extraction method affects yield, fatty acids composition and bioactive properties of cardoon seed oil?

Influence of Cardoon Flower (Cynara cardunculus L.) and Flock Lactation Stage in PDO Serra da Estrela Cheese

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