Influence of different amounts of vegetable coagulant from cardoon Cynara cardunculus and calf rennet on the proteolysis and sensory characteristics of cheeses made with sheep milk

Galán, Elena; Prados, Francisco; Pino, Antonio; Tejada, Luis Coronas; Fernández-Salguero, J.

doi:10.1016/j.idairyj.2007.06.003

Cited by 80 publications

(79 citation statements)

References 22 publications

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“…The results were parallel with Galan et al, (2008), reported that cardoon (vegetable) rennet cheese exhibited softer texture and higher creaminess scores as compared with the calf rennet cheeses.…”

Section: Organoleptic Characteristics Of Cottage Cheesesupporting

confidence: 84%

Microbiological Analysis and Nutritional Evaluation of Cottage Cheese Produced with Kiwifruit Enzyme

Sharma¹,

Vaidya²,

Chauhan³

2018

Int.J.Curr.Microbiol.App.Sci

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Section: Organoleptic Characteristics Of Cottage Cheesesupporting

confidence: 84%

Microbiological Analysis and Nutritional Evaluation of Cottage Cheese Produced with Kiwifruit Enzyme

Sharma¹,

Vaidya²,

Chauhan³

2018

Int.J.Curr.Microbiol.App.Sci

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“…Thus, the microbial coagulant showed the highest average pH data (6.1) and the lowest fat (28) and TS (52.7) content. However, there were no differences in TS and fat contents between the animal and vegetable coagulants (p>0.05) as has been observed in Murcia al Vino cheese and in different ewe's milk cheese varieties (Galan et al 2008(Galan et al , 2012Tejada and FernandezSalguero 2003). Other studies on the influence of diet and rennet on the composition of goat's milk and cheese reported that diet exerted a greater influence on the chemical composition of the cheeses than the rennet used in their production (Fresno et al 2011).…”

Section: Physicochemical Characterizationmentioning

confidence: 59%

Classification of artisanal Andalusian cheeses on physicochemical parameters applying multivariate statistical techniques

Ruiz

Pérez‐Cacho

Palomares

et al. 2015

Dairy Sci. & Technol.

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In order to obtain a Protected Designation of Origin, it is necessary to characterize the food product. The objective of this work was to investigate whether there was a single Andalusian artisanal goat' milk cheese or several types, depending on the goat breed and/or the cheese-making process (milk heat treatment, rennet type or ripening time). One hundred and eight artisanal goat cheeses, representative of the whole area of Andalusia and widely distributed, have been physicochemically analyzed (pH, TS, fat/TS, and NaCl). Linear regression models were suitable for studying which factors had an independent influence on the physicochemical parameters of these cheeses, the breed and the ripening time being the most influential factors. A Kmeans cluster analysis with the principal component analysis (PCA) scores was made in order to find profiles which defined these cheeses. The first group was composed of Malagueña fresh cheeses made with pasteurized milk and microbial rennet and which had a higher pH (6.2) and lower values of TS (53.5), fat (26.1), fat/TS (49.2), and NaCl (1.5) than the second cheese group. The second profile was made up of MurcianoGranadina and multi-breed semihard and hard cheeses made with pasteurized or raw milk and animal or vegetable rennet and having lower pH values (5.4) than group 1 and higher TS (62.5), fat (34.4), fat/ TS (54.7), and NaCl (2.0) values than group 1. These results could support the Quesos de Málaga Producer's Association that is interested in applying for the Málaga fresh cheese quality certification (Protected Designation of Origin).

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“…The WSN content in cheeses with Yakjus increased continuously for 12 wk, whereas the WSN content in the Control cheese did not. The increase of WSN in the cheese generally comes from casein degradation, and it usually depends on the proteases produced by the lactic starters and the nitrogen associated with the rennet used in cheese manufacturing (Galan et al, 2008). It was also noted that protease produced by LAB in cheeses causes constant protein degradation (Sallami et al, 2004).…”

Section: Water-soluble Nitrogen (Wsn)mentioning

confidence: 99%

Characteristics of Gouda Cheese Supplemented with Korean Traditional Yakju

Choi¹,

Yang²,

Choi³

et al. 2011

Korean Journal for Food Science of Animal Resources

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The quality properties of Gouda cheese supplemented with Korean traditional Yakju (Acanthopanax senticosus or Pueraria thunbergiana wines) were investigated. Yakju was added in the process of Gouda cheese preparation, and proximate composition, lactic acid bacterial population, pH, water-soluble nitrogen, sensory characteristics and proteolysis were determined. The electrophoretic patterns of cheese proteins, the target functional components and thiobarbituric acid values of the cheeses also were analyzed. The sensory characteristics including appearance of the cheeses were not affected by supplementing Yakju. Significantly higher amounts of crude ash, minerals and polyphenols were observed in the cheese supplemented with Yakju compared to the control cheese. The results suggest that the Gouda cheese prepared with Yankju has functional and additional nutrient values without changing cheese characteristics.

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Influence of different amounts of vegetable coagulant from cardoon Cynara cardunculus and calf rennet on the proteolysis and sensory characteristics of cheeses made with sheep milk

Cited by 80 publications

References 22 publications

Microbiological Analysis and Nutritional Evaluation of Cottage Cheese Produced with Kiwifruit Enzyme

Microbiological Analysis and Nutritional Evaluation of Cottage Cheese Produced with Kiwifruit Enzyme

Classification of artisanal Andalusian cheeses on physicochemical parameters applying multivariate statistical techniques

Characteristics of Gouda Cheese Supplemented with Korean Traditional Yakju

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