Use of powdered vegetable coagulant in the manufacture of ewe's milk cheeses

Abstract

A powdered vegetable coagulant obtained from the cardoon Cynara cardunculus and characterised as free of viable micro-organisms, soluble and stable without the need for preservatives was evaluated, and compared with crude aqueous extract, in batches of Los Pedroches cheese, by determining various chemical, biochemical, microbiological and sensory parameters. Parameters were monitored over 3 months of ripening. High casein hydrolysis was observed after 2 days of ripening. The soluble nitrogen values reached at the end of ripening were over 34% of the total nitrogen in cheeses produced with both types of coagulant. For most parameters studied, no differences were observed between the two types of coagulant, although higher counts were observed for some microbiological groups in cheeses produced with crude aqueous extracts. The sensory quality of cheeses was practically identical with both types of coagulant.

Effect of lyophilisation, refrigerated storage and frozen storage on the coagulant activity and microbiological quality of Cynara cardunculus L. extracts

“…14 The lyophilised extract was then stored in sealed containers at ambient temperature and away from the light. Another second part of aqueous extracts was placed in Eppendorf tubes and kept in refrigerated storage at 4…”

“…Use of a hygienic, standardised coagulant facilitates the production of more uniform batches of cheese, thus offering improved health guarantees and greater commercial and financial viability, without modifying biochemical parameters or losing the distinctive sensory features characteristic of this type of cheese. 14,15 Ewe's milk cheese has also been produced using recombinant cyprosin obtained by genetic engineering; no significant differences have been observed between this cheese and those made with fresh vegetable coagulant. 16 Cheese-makers have traditionally kept vegetable coagulants under refrigeration until use, even though little was known of their microbiological quality or coagulant activity during storage.…”

Proteolysis, microbiology and sensory properties of ewes’ milk cheese produced with plant coagulant from cardoon Cynara cardunculus, calf rennet or a mixture thereof

“…The acid aspartic proteinases extracted from cardoon flowers of various Cynara species, mainly C. cardunculus and, to a lesser degree, Cynara humilis , are referred to as cynarases or cyprosins and are characterized by their milk clotting activity. As an alternative to the traditional use of a CAE from C. cardunculus, which has poor microbiological quality, powdered plant coagulant (PPC) has been developed by lyophilization of CAE for use in the manufacture of ewes' milk cheeses (Fernández-Salguero, Tejada, & Gómez, 2002). This PPC has good hygienic quality, is soluble in water and milk, shelf-stable in an airtight container without the need of preservatives and is easy to typify in relation with its coagulant activity and to handle as a plant coagulant.…”

Enzymes in Dairy Product Manufacture

“…1 The principle plant coagulant in use for these speciality cheeses is extracted from the cardoon flowers of Cynara cardunculus. 4 Recent cheese making trials with goat's milk cheese 5,6 suggest that this type of coagulant may be applicable for accelerated cheese ripening. However, there is no reliable commercial source of cardoon rennet at the time of writing.…”

“…Local users make their own preparations 'in house'. 4 The best-known and most widely used microbial coagulant is that produced from R. miehei (Table 5.2). Its usage volume is now greater than that of extracted natural calf rennet.…”