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

International Dairy Journal

Volumn 18, Issue 1, 2008, Pages 93-98

  Galan E ^a   Prados, F ^a   Pino, A ^a   Tejada, L ^a   Fernandez Salguero J ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Accelerated ripening; Cynara cardunculus; Ewes' milk cheese; Proteolysis; Vegetable coagulant

Indexed keywords

COAGULATION; NITROGEN; PROTEINS; PROTEOLYSIS;

ACCELERATED RIPENING; CYNARA CARDUNCULUS; EWES' MILK CHEESE; VEGETABLE COAGULANTS;

DAIRY PRODUCTS;

CYNARA CARDUNCULUS; OVIS ARIES;

EID: 36248981417     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2007.06.003     Document Type: Article

References (31)

1. AOAC. Official methods of analysis. 13th ed. (1980), Association of Official Analytical Chemists, Washington, DC, USA
2. Barbosa M., Corradini C., and Battistoni B. Cheesemaking experiments carried out on some Italian cheese with vegetable rennet from cardoon (Cynara cardunculus, L.). Scienze et Tecnica Latteiro-Casearia 32 (1981) 203-221
3. Carmona M.A., Sanjuán E., Gómez R., and Fernández-Salguero J. Effect of starter cultures on the physico-chemical and biochemical features in ewe cheese made with extracts from flowers of Cynara cardunculus, L. Journal of the Science of Food and Agriculture 79 (1999) 737-744
4. Carr S. Pocket guide to cheese (1981), Mitchell Beazley Pub. Ltd., London, UK
5. Cordeiro M., Jacob E., Puhan Z., Pais M.S., and Brodelius P. Milk clotting and proteolytic activities of purified cynarases from Cynara cardunculus: A comparison to chymosin. Milchwissenschaft 47 (1992) 683-687
6. El Soda M. Control and enhancement of flavour in cheese. In: Law B.A. (Ed). Microbiology and biochemistry of cheese and fermented milk. 2nd ed. (1997), Blackie Academic & Professional, Chapman & Hall, London, UK 219-252
7. Faro C. Purificaçáo e caraterizaçáo físico-química da portease de Cynara cardunculus (L). Tese de Doutoramento (1991), Universidade de Coimbra, Coimbra, Portugal
8. Fernández-Salguero J., Prados F., Calisto F., Vioque M., Sampaio P., and Tejada L. Use of recombinant cyprosin in the manufacture of ewe's milk cheese. Journal of Agricultural and Food Chemistry 51 (2003) 7.426-7.430
9. Fernández-Salguero J., and Sanjuán E. Influence of vegetable and animal rennet on proteolysis during ripening in ewe's milk cheese. Food Chemistry 64 (1999) 177-183
10. Fernández-Salguero J., Tejada L., and Gómez R. Use of powdered vegetable coagulant in the manufacture of ewe's milk cheeses. Journal of the Science of Food and Agriculture 82 (2002) 464-468
11. Folkertsma B., and Fox P.F. Use of Cd-ninhydrin reagent to assess proteolysis in cheese during ripening. Journal of Dairy Research 59 (1992) 217-224
12. Freitas A.C., Macedo A.C., and Malcata F.X. Review: Technological and organoleptic issues pertaining to cheese with denomination of origin manufactured in the Iberian Peninsula from ovine and caprine milks. Food Science and Technology International 6 (2000) 351-370
13. Gómez R., Sánchez E., Vioque M., Ferreira J., Tejada L., and Fernández-Salguero J. Microbiological characteristics of ewes' milk cheese manufactured using aqueous extracts of flowers from various species of cardoon Cynara L. Milchwissenschaft 56 (2001) 16-19
14. Heimgartner U., Pietrzak M., Geertsen R., Brodelius P., Da Silva Figueiredo A.C., and Pais M.S. Purification and partial characterization of milk clotting proteases from flowers of Cynara cardunculus. Phytochemistry 29 (1990) 1.405-1.410
15. Kosikowski F.V., and Mistry V.V. Biology of a ripening cheese. In: Kosikowski F.V., and Mistry V.V. (Eds). Cheese and fermented milk foods: Vol. I. Origins and principles. 3rd ed. (1997), F.V. Kosikowski, L.L.C. (Publisher), Westport, CT, USA 415
16. Law B.A., and Wigmore A. Accelerated cheese ripening with food grade proteinases. Journal of Dairy Research 49 (1982) 301-311
17. Macedo A.C., and Malcata F.X. Technological optimization of the manufacture of Serra cheese. Journal of Food Engineering 31 (1997) 433-447
18. Macedo A.C., Malcata F.X., and Oliveira J.C. The technology, chemistry and microbiology of Serra cheese: A review. Journal of Dairy Science 76 (1993) 1.725-1.739
19. McSweeney, P. L. H., & Fox, P. F. (1993). Cheese: Methods of chemical analysis. In P. F. Fox (Ed.), Cheese: Chemistry, physics and microbiology. Vol. I. (2nd ed.) London, UK: Chapman & Hall.
20. Núñez M., Fernández del Pozo B., Rodríguez Marín M.A., Gaya P., and Medina M. Effect of vegetable and animal rennet on chemical, microbiological, rheological and sensory characteristics of La Serena cheese. Journal of Dairy Research 58 (1991) 511-519
21. O'Mahoney J.A., Sousa M.J., and McSweeney P.L.H. Proteolysis in miniature Cheddar-type cheeses made using blends of chymosin and Cynara cardunculus proteinases as coagulant. International Journal of Dairy Technology 56 (2003) 52-58
22. Prados F., Pino A., and Fernández-Salguero J. Effect of a powdered vegetable coagulant from cardoon Cynara cardunculus in the accelerated ripening of Manchego cheese. International Journal of Food Science and Technology 42 (2007) 556-561
23. Sousa M.J., and Malcata F.X. Comparison of plant and animal rennets in terms of microbiological, chemical and proteolysis characteristics of ovine cheese. Journal of Agriculture and Food Chemistry 45 (1997) 74-81
24. Sousa M.J., and Malcata F.X. Proteolysis of ovine and caprine caseins in solution by enzymatic extracts of Cynara cardunculus. Enzyme Microbiology and Technology 22 (1998) 305-314
25. Sousa M.J., and Malcata F.X. Advances in the role of a plant coagulant (Cynara cardunculus) in vitro and during ripening of cheeses from several milk species. Lait 82 (2002) 151-170
26. Statsoft, Inc. (2000). Statistica v. 6.0. Statistica for Windows. Computer program manual. Tulsa, OK, USA.
27. Tejada L., and Fernández-Salguero J. Chemical and microbiological characteristics of ewe milk cheese (Los Pedroches) made with a powdered vegetable coagulant or calf rennet. Italian Journal of Food Science 15 (2003) 125-132
28. Tejada L., Gómez R., Vioque M., Sánchez E., Mata C., and Fernández-Salguero J. Effect of freezing and frozen storage on the sensorial characteristics of Los Pedroches, a Spanish ewe cheese. Journal of Sensory Studies 15 (2000) 251-262
29. Veríssimo P., Faro C., Moir A.J.G., Lin Y., Tang J., and Pires E. Purification, characterization and partial amino acids sequencing of two new aspartic proteinases from fresh flowers of Cynara cardunculus L. European Journal of Biochemistry 235 (1996) 762-768
30. Vioque M., Gómez R., Sánchez E., Mata C., Tejada L., and Fernández-Salguero J. Chemical and microbiological characteristics of ewe's milk cheese manufactured with extracts from flowers of Cynara cardunculus and Cynara humilis as coagulants. Journal of Agricultural and Food Chemistry 48 (2000) 451-456
31. Visser F.M.W. 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. Netherlands Milk and Dairy Journal 31 (1977) 210-239