Advances in the role of a plant coagulant (Cynara cardunculus) in vitro and during ripening of cheeses from several milk species

Lait

Volumn 82, Issue 2, 2002, Pages 151-170

  Sousa, Maria José ^a   Malcata, F Xavier ^a  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

Author keywords

Cheese; Cow's milk; Ewe's milk; Goat's milk; Milk clotting enzyme; Plant coagulant; Ripening

Indexed keywords

COAGULATION; ENZYMES; EXTRACTION; FOOD PROCESSING; THERMAL EFFECTS;

CHEESE RIPENING; PLANT COAGULANT;

DAIRY PRODUCTS;

ANIMALIA; BOVINAE; CAPRA; CAPRA HIRCUS; CYNARA; CYNARA CARDUNCULUS; OVIS;

EID: 0035994521     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:2002001     Document Type: Review

References (70)

1. L'utilisation d'extrait de Cynara cardunculus L. Comme agent coagulant en fabrication de fromages à pâte molle et à pâte cuite
2. Cheesemaking experiments carried out on some Italian cheeses with vegetable rennet from cardo (Cynara cardunculus L.)
3. Complete sequence of ovine-casein messenger RNA
4. s2-casein-encoding cDNA
5. Chemical characterization of proteases extracted from wild thistle (Cynara cardunculus)
6. Effect of starter cultures on the physico-chemical and biochemical features in ewe cheese made with extracts from flowers of Cynara cardunculus L
7. Effect of milk coagulant on the formation of hydrophobic and hydrophilic peptides during the manufacture of cow's milk Hispanico cheese
8. Présure végétale. Extraction et proprietés (I)
9. Présure végétale. Extraction et proprietés (II)
10. Cinarases (proteases) de Cynara cardunculus L.: Estudo da actividade enzimática em vários ecotipos de Portugal
11. Milk clotting and proteolytic activities of purified cynarases from Cynara cardunculus - A comparison to chymosin
12. The enzymatic coagulation of milk
13. Proteolysis and texture of Gruyere type cheeses. 1. Influence of water activity
14. General mechanism of protein breakdown during cheese ripening
15. The role of starter peptidases in the initial proteolytic events leading to amino acids in Gouda cheese
16. Specificity of a milk clotting enzyme extracted from the thistle Cynara cardunculus L.: Action on oxidised insulin and κ-casein
17. Primary proteolysis and textural changes during ripening in Cheddar cheese manufactured to different fat contents
18. Changes in chemical and theological characteristics of La Serena ewe's milk cheese during ripening
19. Influence of vegetable and animal rennet on proteolysis during ripening in ewe's milk cheese
20. A preliminary study of the chemical composition of Guía cheese
21. Formation of hydrophobic peptides during the manufacture of ewe's milk manchego cheese using different milk coagulants
22. Purification and partial characterization of milk clotting proteases from flowers of Cynara cardunculus
23. The influence of heat treatment of milk on proteolysis in Cheddar cheese during ripening
24. Texture development during ripening
25. The technology, chemistry, and microbiology of Serra cheese: A review
26. Specificity and kinetics of the milk-clotting enzyme from Cardoon (Cynara cardunculus L.) toward bovine κ-casein
27. s- and β-casein and comparison with chymosin
28. Thistle (Cynara cardunculus L.) flower as a coagulant agent for cheesemaking: Short characterization
29. s-casein cDNA
30. Activity of proteolytic enzymes in simulated soft cheeses (Meshanger type), 2. Activity of calf rennet
31. Effect of vegetable and animal rennet on chemical, microbiological, theological and sensory characteristics of La Serena cheese
32. Contribution of rennet and starter proteases to proteolysis in Cheddar cheese
33. s1-casein of cardosins A and B, aspartic proteinases from the flowers of the cardoon Cynara cardunculus L
34. Cardosin A, an abundant aspartic proteinase, accumulates in protein storage vacuoles in the stigmatic papillae of Cynara cardunculus L
35. The primary structure of the ovine β-caseins
36. Residual clotting activity and ripening properties of vegetable rennet from Cynara cardunculus in La Serena cheese
37. s1-casein fragment 140-149: Application to the detection of bovine milk in caprine dairy products
38. Ewe's milk cheesemaking in Portugal using a vegetable rennet (a review)
39. On the use of reversed-phase HPLC to characterize the specificity of cardosins from Cynara cardunculus toward ovine caseins
40. On the activity and specificity of cardosin B, a plant proteinase, on ovine caseins
41. Comparative catalytic action of two plant proteinases upon caprine caseins in solution
42. Effects of processing conditions on the caseinolytic activity of proteinases from Cynara cardunculus L
43. Influence of pasteurization of milk and addition of starter cultures on protein breakdown in ovine cheeses manufactured with extracts from flowers of Cynara cardunculus
44. Comparative biochemical evolution during ripening of bovine, ovine and caprine cheeses manufactured with extracts of flowers of Cynara cardunculus
45. Comparison of plant and animal rennets in terms of microbiological, chemical and proteolysis characteristics of ovine cheese
46. Ripening of ovine milk cheeses: Effects of plant rennet, pasteurization and addition of starter on lipolysis
47. Proteolysis of ovine and caprine caseins in solution by enzymatic extracts of Cynara cardunculus
48. Identification of peptides from ovine milk cheese manufactured with animal rennet or extracts of Cynara cardunculus as coagulant
49. Evolution of free fatty acid profile during ripening in cheeses manufactured from bovine, ovine and caprine milks with extracts of Cynara cardunculus
50. Chemistry of the caseins
51. Degradation of caseins from milk of different species by extracts of Centaurea calcitrapa
52. Storage and lyophilization effects of extracts of Cynara cardunculus on the degradation of ovine and caprine caseins
53. Proteolysis of goat β-casein by calf rennet under various factors affecting the cheese ripening process
54. Étude comparée de l'activité enzymatique de trois varietés d'artichauts du genre Cynara cardunculus L. Sur la coagulation du lair
55. The vegetable rennet of Cynara cardunculus L. Contains two proteinases with chymosin and pepsinlike specificities
56. Purification, characterization and parrial amino acid sequencing of two new aspartic proteinases from fresh flowers of Cynara cardunculus L
57. Cheese-making experiments with a vegetable rennet from cardo (Cynara cardunculus L.)
58. Chemical and microbiological characteristics of ewe's milk cheese manufactured with extracts from flowers of Cynara cardunculus and Cynara humilis
59. Contribution of enzymes from rennet, starter bacteria and milk to proteolysis and flavour development in Gouda cheese. 3. Protein breakdown: Analysis of the soluble nitrogen and amino acid nitrogen fraction
60. Proteolytic enzymes and their action on milk proteins (a review)
61. Bitter flavour in cheese. 2. Model studies on the formation and degradation of bitter peptides by proteolytic enzymes from calf rennet, starter cells and starter cell fractions
62. Bitter flavour in cheese. 3. Comparative gelchromatographic analysis of hydrophobic peptide fractions from twelve Gouda-type cheeses and identification of bitter peptides isolated from a cheese made with a Streptococcus cremoris strain HP