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Barracosa P, Simões I, Martins A, Barros M, Pires E. Biochemical diversity of cardoon flowers (Cynara cardunculus L.): Predicting PDO Mediterranean cheese textures. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2020.100805] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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2
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Barracosa P, Barracosa M, Pires E. Cardoon as a Sustainable Crop for Biomass and Bioactive Compounds Production. Chem Biodivers 2019; 16:e1900498. [PMID: 31778035 DOI: 10.1002/cbdv.201900498] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2019] [Accepted: 10/22/2019] [Indexed: 01/12/2023]
Abstract
Cardoon is a multi-purpose and versatile Mediterranean crop, adapted to climate change, with a wide spectrum of potential applications due its added value as a rich source of fibers, oils and bioactive compounds. The Cynara species are a component of the Mediterranean diet and have been used as food and medicine since ancient times. The important role of cardoon in human nutrition, as a functional food, is due to its high content of nutraceutical and bioactive compounds such as oligofructose inulin, caffeoylquinic acids, flavonoids, anthocyanins, sesquiterpenes lactones, triterpenes, fatty acids and aspartic proteases. The present review highlights the characteristics and functions of cardoon biomass which permits the development of innovative products in food and nutrition, pharmaceutics and cosmetics, plant protection and biocides, oils and energy, lignocellulose materials, and healthcare industries following the actual trends of a circular economy.
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Affiliation(s)
- Paulo Barracosa
- Escola Superior Agrária de Viseu - Instituto Politécnico de Viseu, 3500-606, Viseu, Portugal.,CI&DETS - Centro de Estudos em Educação, Tecnologias e Saúde, 3504-510, Viseu, Portugal.,Centro de Investigação e de Tecnologias Agroambientais e Biológicas (CITAB), Universidade de Trás-os-Montes e Alto Douro, 5001-801, Vila Real, Portugal
| | - Mariana Barracosa
- Faculdade de Ciências da Nutrição e Alimentação -, Universidade do Porto, 4200-465, Porto, Portugal
| | - Euclides Pires
- Departamento Ciências da Vida - FCTUC, Universidade de Coimbra, 3000-456, Coimbra, Portugal
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3
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Gomes S, Belo AT, Alvarenga N, Dias J, Lage P, Pinheiro C, Pinto-Cruz C, Brás T, Duarte MF, Martins AP. Characterization of Cynara cardunculus L. flower from Alentejo as a coagulant agent for cheesemaking. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2018.09.010] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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4
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Zikiou A, Zidoune MN. Enzymatic extract from flowers of Algerian spontaneousCynara cardunculus: Milk-clotting properties and use in the manufacture of a Camembert-type cheese. INT J DAIRY TECHNOL 2018. [DOI: 10.1111/1471-0307.12563] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Abdellah Zikiou
- Equipe de Transformation et d'Elaboration des Produits Alimentaires (T.E.P.A.); Laboratoire de Nutrition et des Technologies Alimentaires (L.N.T.A.); Institut de Nutrition d'Alimentation et de Technologie Agro-Alimentaire (I.N.A.T.A.A.); Université des Frères Mentouri Constantine 1; Route Ain El Bey 25000 Constantine Algeria
- Division de Biotechnologie Alimentaire; Centre de Recherche en Biotechnologie (C.R.Bt); Nouvelle ville Ali Mendjeli; UV03 BP E73 25000 Constantine Algeria
| | - Mohammed Nasreddine Zidoune
- Equipe de Transformation et d'Elaboration des Produits Alimentaires (T.E.P.A.); Laboratoire de Nutrition et des Technologies Alimentaires (L.N.T.A.); Institut de Nutrition d'Alimentation et de Technologie Agro-Alimentaire (I.N.A.T.A.A.); Université des Frères Mentouri Constantine 1; Route Ain El Bey 25000 Constantine Algeria
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5
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Qazalbash MA, Masud T, Sammi S, Khan RS, Latif A. Effect of different storage conditions on coagulating properties and cheese quality of Withania coagulans
extract. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12481] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Tariq Masud
- Food Technology; Institute of Food and Nutritional Sciences; PMAS-Arid Agriculture University; Rawalpindi Pakistan
| | - Shehla Sammi
- Agricultural Sciences; University of Haripur; Haripur Pakistan
| | - Rao Sanaullah Khan
- Institute for Community (Health) Development; University Sultan Zainal Abidin; Terengganu Malaysia
| | - Asia Latif
- Food Technology; University of Arid Agriculture Rawalpindi; Rawalpindi Pakistan
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6
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Abd El-Sal BAEY, Ibrahim OAEH, El-Sayed HAER. Purification and Characterization of Milk Clotting Enzyme from Artichoke (Cynara cardunculus L.) Flowers as Coagulant on White Soft Cheese. ACTA ACUST UNITED AC 2017. [DOI: 10.3923/ijds.2017.254.265] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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7
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Sousa M, Malcata F. Effects of processing conditions on the caseinolytic activity of crude extracts of Cynara cardunculus L/Efectos de las condiciones de extracción sobre la actividad caseinolítica de los extractos de Cynara cardunculus L. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/108201329600200408] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Four processing parameters (time of grinding, pH of buffer, salt concentration of buffer, and homogenization time) involved in the liquid extraction of proteinases from flowers of the wild thistle ( Cynara cardunculus), were studied for their effects on final caseinolytic activity by a surface response method. The caseinolytic activity was assayed spectrophotometrically using o-phthal dialdehyde. An empirical quadratic model was applied to experimental data pertaining to the average enzymatic activity and equations describing the optimal conditions were obtained. Simultaneous solution of these equations for the local maxima indicated that, within the range tested, the maximum (estimated) specific caseinolytic activity (around 9.5 μmol of equivalent leucine/min.g of thistle flower) was obtained by grinding the flowers for 36 s, using an extrac tion buffer with a pH of 5.9 and a salt content of 0% (w/w), and homogenizing the ground flower/buffer suspension for 15 min. These data are of use in the optimization of extraction proce dures, which are of relevance to the production of standardized plant rennets suitable for the large scale manufacture of ewe's milk cheese.
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Affiliation(s)
- M.J. Sousa
- Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr António Bernardino de Almeida, 4200 Porto, Portugal
| | - F.X. Malcata
- Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr António Bernardino de Almeida, 4200 Porto, Portugal
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8
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Freitas A, Macedo A, Malcata F. Review: Technological and organoleptic issues pertaining to cheeses with denomination of origin manufactured in the Iberian Peninsula from ovine and caprine milks Revisión: Aspectos tecnológicos y sensoriales de quesos con denominación de origen elaborados en la Península Ibérica con leche de oveja y de cabra. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/108201320000600502] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
A few European countries have created Appélations d'Origine Protegée (AOP) in order to support legal protection and hence promote enforcement of high-quality standards of selected food products. This paper comprehensively reviews and updates fundamental and applied aspects encompassing tech nological and organoleptic characteristics of AOP traditional cheeses manufactured in the Iberian Peninsula, from ovine and/or caprine milks. Those cheeses from Portugal and Spain can be divided into four distinctive groups, based on milk source and rennet type: ( i) Azeitão, Castelo Branco, Évora, Nisa, Serpa, Serra da Estrela and La Serena cheeses, manufactured with raw ovine milk and coagulated via plant rennet; ( ii) Terrincho, Idiazábal, Manchego, Roncal and Zamorano cheeses, elaborated with raw ovine milk and coagulated via animal rennet; ( iii) Cabra Transmontano and Majorero cheeses, manufac tured with raw caprine milk and coagulated via animal rennet; and ( iv) Amarelo da Beira Baixa, Picante da Beira Baixa and Rabaçal cheeses, manufactured with mixtures of raw ovine and caprine milks and coagulated via animal rennet. Considerable differences between Portuguese and Spanish AOP cheeses exist; the former are, in general, characterized by softer consistencies and similarities to one another in terms of manufacturing protocols (usually encompassing coagulation of plain raw milk followed by slow draining of the curd), whereas the latter are, in general, larger and firmer.
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Affiliation(s)
- A.C. Freitas
- Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal
| | - A.C. Macedo
- Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal, Instituto Superior da Maia, Avenida Carlos Oliveira Campos, Castelo da Maia, 4470 Maia, Portugal
| | - F.X. Malcata
- Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal
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An Z, He X, Gao W, Zhao W, Zhang W. Characteristics of Miniature Cheddar-Type Cheese Made by Microbial Rennet fromBacillus amyloliquefaciens: A Comparison with Commercial Calf Rennet. J Food Sci 2014; 79:M214-21. [DOI: 10.1111/1750-3841.12340] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2013] [Accepted: 11/15/2013] [Indexed: 11/30/2022]
Affiliation(s)
- Zhigang An
- Dingxi Teachers College; Dingxi 743000 China
| | - Xiaoling He
- Dingxi Center for Disease Control and Prevention; Dingxi 743000 China
| | - Weidong Gao
- College of Food Science and Technology Engineering; Gansu Agricultural Univ; Lanzhou 730070 China
| | - Wei Zhao
- College of Food Science and Technology Engineering; Gansu Agricultural Univ; Lanzhou 730070 China
| | - Weibing Zhang
- College of Food Science and Technology Engineering; Gansu Agricultural Univ; Lanzhou 730070 China
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10
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Proteolytic effect of Cynara cardunculus rennet for use in the elaboration of ‘Torta del Casar’ cheese. J DAIRY RES 2013; 80:429-38. [DOI: 10.1017/s0022029913000411] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The purpose of this work was to analyse the influence of rennet from different Cynara cardunculus plants, selected for its clotting and proteolytic activity on caseins, on the characteristics of manufactured ‘Torta del Casar’ cheeses. After classifying the cardoon according to proteolytic activity into five groups of greater or lesser activity, 16 batches of cheeses were made with rennet derived from different wild cardoon plants. We observed a major development of the proteolysis during ripening leading to the generation of non-protein nitrogen compounds. Especially noteworthy was the relationship of amino acid nitrogen (AN) generation with rennet clotting activity after 24 h of maceration, and the fact that the production of biogenic amines was not related to the proteolytic activity of the rennet. The activities of the rennet observed ‘in vitro’ were also developed ‘in vivo’ in the cheeses, with the different rennets used affecting the final sensory characteristics of cheeses. The rennet with high clotting activity after 24 h of maceration was positively correlated with the creaminess, viscosity, and acceptability of the cheese. However, the high proteolytic activity rennet negatively influenced the acidity, bitterness, and creaminess parameters. Therefore the most appropriate cardoons for making this cheese are those with higher clotting activities and moderate proteolytic activities especially on β-casein. The use of controlled and characterised cardoons in the manufacturing process of Torta del Casar is fundamental to obtaining the homogeneous product demanded by the Torta del Casar Registry of the Protected Designation of Origin.
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11
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Khan RS, Masud T. Comparison of buffalo cottage cheese made from aqueous extract ofWithania coagulanswith commercial calf rennet. INT J DAIRY TECHNOL 2013. [DOI: 10.1111/1471-0307.12048] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Rao Sanaullah Khan
- Department of Food Technology; PMAS-Arid Agriculture University; Rawalpindi; Pakistan
| | - Tariq Masud
- Institute of Food Nutrition and Human Health; Massey University; Auckland; 0632; New Zealand
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12
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Hashim MM, Dong M, Iqbal MF, Li W, Chen X. Ginger protease used as coagulant enhances the proteolysis and sensory quality of Peshawari cheese compared to calf rennet. ACTA ACUST UNITED AC 2011. [DOI: 10.1007/s13594-011-0021-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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13
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Proteolysis in model Portuguese cheeses: Effects of rennet and starter culture. Food Chem 2008; 108:862-8. [DOI: 10.1016/j.foodchem.2007.11.050] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2007] [Revised: 10/08/2007] [Accepted: 11/21/2007] [Indexed: 11/21/2022]
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14
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Galán E, Prados F, Pino A, Tejada L, Fernández-Salguero J. 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. Int Dairy J 2008. [DOI: 10.1016/j.idairyj.2007.06.003] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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15
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VIÑAS MIGUELANGELGONZÁLEZ, BALLESTEROS CRISTINA, MARTÍN-ALVAREZ PEDROJ, CABEZAS LOURDES. RELATIONSHIP BETWEEN SENSORY AND INSTRUMENTAL MEASUREMENTS OF TEXTURE FOR ARTISANAL AND INDUSTRIAL MANCHEGO CHEESES. J SENS STUD 2007. [DOI: 10.1111/j.1745-459x.2007.00120.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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16
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Santillo A, Quinto M, Dentico M, Muscio A, Sevi A, Albenzio M. Rennet Paste from Lambs Fed a Milk Substitute Supplemented with Lactobacillus acidophilus: Effects on Lipolysis in Ovine Cheese. J Dairy Sci 2007; 90:3134-42. [PMID: 17582095 DOI: 10.3168/jds.2007-0102] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The present work was undertaken to evaluate the effects of Lactobacillus acidophilus supplementation of a milk substitute on the features of lamb rennet paste used for cheese making. Lipolysis in cheese manufactured with rennet paste from lambs receiving supplemented milk was also evaluated. Lambs were subjected to 3 different feeding regimens (mother suckling, MS; artificial rearing, AR; and artificial rearing with 7 log10 cfu/mL of Lb. acidophilus supplementation of the milk substitute, ARLb) and slaughtered at 20 and 40 d of age for each feeding treatment. Abomasa of the lambs were processed to rennet paste. Microbial loads, enzymatic activities (chymosin, pepsin, and lipases), and renneting characteristics of the lamb rennet paste were determined. Free fatty acids and conjugated linoleic acids were detected in cheese at 60 d of ripening. Addition of 7 log10 cfu/mL of Lb. acidophilus to the milk substitute was carried out successfully. Total recovery of viable cells was recorded in milk supplied daily to the lambs in the ARLb group. The ARLb rennet had greater amounts of lactobacilli than did the MS or AR rennet, irrespective of the slaughter age of the lambs, and the ARLb rennet had higher concentrations of lactococci when lambs were slaughtered at 40 d of age. Chymosin and lipase activities were also higher in ARLb rennet than in MS or AR rennet from lambs slaughtered at an older age. Milk supplementation of ARLb lambs resulted in improved coagulating ability of the rennet and enhanced cheese lipolysis after 60 d of ripening. A reduction of all free fatty acids was observed in all cheeses when passing from 20 to 40 d of slaughter of the lambs. Conjugated linoleic acids were more abundant in ARLb cheeses at both 20 and 40 d. Therefore, supplementation of the milk substitute with Lb. acidophilus improved the enzymatic features of rennet and the healthful and nutritional characteristics of it the ovine cheese. Moreover, the addition of lactobacilli to the milk substitute made it possible to increase the slaughter age of lambs without detrimental effects on rennet characteristics.
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Affiliation(s)
- A Santillo
- Department of Production Sciences, Engineering and Economics for Agricultural Systems (PrIME), University of Foggia, Italy
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17
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Influence of lamb rennet paste on composition and proteolysis during ripening of Pecorino foggiano cheese. Int Dairy J 2007. [DOI: 10.1016/j.idairyj.2006.06.024] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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18
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Gil PF, Conde S, Albisu M, Pérez-Elortondo FJ, Etayo I, Virto M, de Renobales M. Hygienic quality of ewes' milk cheeses manufactured with artisan-produced lamb rennet pastes. J DAIRY RES 2007; 74:329-35. [PMID: 17466112 DOI: 10.1017/s0022029907002440] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
The use of artisan-produced lamb rennet pastes, but not any of the other commercial animal rennets, imparts a characteristic flavour to the cheese, so most Mediterranean ewes' milk cheeses are coagulated with this kind of rennet paste. In contrast to the advantages of using lamb or kid rennet pastes from the sensory point of view, questions are still raised as to their hygienic quality. The goal was to examine the microbiological and enzymic quality of lamb rennet pastes prepared by cheese manufacturers for their own use, and evaluate the hygienic quality of raw sheeps' milk cheeses made with them, using Idiazabal cheese as a model. Lamb rennet pastes prepared by artisan cheese makers from the Basque region of Spain (27), and Italy (8) were evaluated. For cheese making experiments 5 different lamb rennet pastes were selected among the 27 samples from the Basque Country region of Spain. Microbiological analyses were carried out on samples from rennet pastes, rennet extracts, milks and cheeses during ripening. Enzymic activities studied in rennet paste were: total coagulating strength and lipase. Analysis of variance and Student's t-tests was performed. The results show that the artisan-produced rennet pastes contain high levels of a variety of microorganisms. After 60 ripening days, which is the minimum ripening period required for Idiazabal cheese prior to its commercialization, no Eschericia coli, Clostridium, Salmonella spp. or Listeria monocytogenes were detected, and levels for the rest of the microorganisms were below the limits of the European legislative standards for cheese manufactured with raw milk. We can conclude that the use of artisan-produced lamb rennet pastes of questionable hygienic quality for the manufacture of raw milk hard cheeses yields products of good hygienic quality.
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Affiliation(s)
- Pilar F Gil
- Nutrición y Bromatología, Facultad de Farmacia, Universidad del País Vasco/Euskal Herriko Unibertsitatea, Aptdo, 450 E-01080 Vitoria-Gasteiz, Spain
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19
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20
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Prados F, Pino A, Rincón F, Vioque M, Fernández-Salguero J. Influence of the frozen storage on some characteristics of ripened Manchego-type cheese manufactured with a powdered vegetable coagulant and rennet. Food Chem 2006. [DOI: 10.1016/j.foodchem.2005.06.044] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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21
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Cheeses made from ewes' and goats' milk. ACTA ACUST UNITED AC 2004. [DOI: 10.1016/s1874-558x(04)80048-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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22
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Fernández-Salguero J, Prados F, Calixto F, Vioque M, Sampaio P, Tejada L. Use of recombinant cyprosin in the manufacture of ewe's milk cheese. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2003; 51:7426-7430. [PMID: 14640594 DOI: 10.1021/jf034573h] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
A recombinant cyprosin from the cardoon (Cynara cardunculus L.) was assayed and compared with calf rennet in batches of ewes' milk cheese by determining different chemical, biochemical, and microbiological parameters over 4 months of ripening. There were no differences between the two types of coagulants in most chemical parameters, a(w), and pH. Proteolysis was more marked and rapid in cheese containing recombinant cyprosin as coagulant, the soluble nitrogen content of which was significantly higher (p < 0.01) than that of the cheese obtained with animal rennet; at the end of ripening the nonprotein nitrogen of cheese produced with recombinant cyprosin was slightly higher (p > 0.05) as compared with that in cheeses obtained with animal rennet. Microbial counts in the milk used for making cheese were high in most of the groups analyzed. Despite slight differences in counts, the main microbial groups analyzed were similar in cheese produced with both types of coagulants throughout ripening.
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Affiliation(s)
- José Fernández-Salguero
- Departamento de Bromatología y Tecnología de los Alimentos, Campus de Rabanales, Edificio C-1, Universidad de Córdoba, E-14014 Córdoba, Spain. ao l
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23
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Chen S, Agboola S, Zhao J. Use of Australian cardoon extract in the manufacture of ovine milk cheese - a comparison with commercial rennet preparations. Int J Food Sci Technol 2003. [DOI: 10.1046/j.1365-2621.2003.00735.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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24
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Roseiro LB, Garcia-Risco M, Barbosa M, Ames JM, Wilbey RA. Evaluation of Serpa cheese proteolysis by nitrogen content and capillary zone electrophoresis. INT J DAIRY TECHNOL 2003. [DOI: 10.1046/j.1471-0307.2003.00079.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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25
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O'Mahony JA, Sousa MJ, Mcsweeney PLH. Proteolysis in miniature Cheddar-type cheeses made using blends of chymosin and Cynara cardunculus proteinases as coagulant. INT J DAIRY TECHNOL 2003. [DOI: 10.1046/j.1471-0307.2003.00078.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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26
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Tavaria FK, Franco I, Javier Carballo F, Xavier Malcata F. Amino acid and soluble nitrogen evolution throughout ripening of Serra da Estrela cheese. Int Dairy J 2003. [DOI: 10.1016/s0958-6946(03)00060-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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27
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Sanjuán E, Millán R, Saavedra P, Carmona M, Gómez R, Fernández-Salguero J. Influence of animal and vegetable rennet on the physicochemical characteristics of Los Pedroches cheese during ripening. Food Chem 2002. [DOI: 10.1016/s0308-8146(02)00098-5] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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28
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Irigoyen A, Izco J, Ibáñez F, Torre P. Influence of calf or lamb rennet on the physicochemical, proteolytic, and sensory characteristics of an ewe's-milk cheese. Int Dairy J 2002. [DOI: 10.1016/s0958-6946(01)00147-9] [Citation(s) in RCA: 39] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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29
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30
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Irigoyen A, Izco JM, Ibáñez FC, Torre P. Evaluation of the effect of rennet type on casein proteolysis in an ovine milk cheese by means of capillary electrophoresis. J Chromatogr A 2000; 881:59-67. [PMID: 10905693 DOI: 10.1016/s0021-9673(99)01276-5] [Citation(s) in RCA: 34] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Capillary electrophoresis was used to study the evolution of casein throughout the ripening process of Roncal Denomination of Origin ewe's milk cheese and to assess the type of rennet in its hydrolysis. Two manufactures were prepared, each with four vats; two of them had added lamb artisan rennet, batch A [clotting activity of 97.54 rennet units (RU) ml(-1)] and batch B [clotting activity of 16.26 RU ml(-1)]; one vat included calf industrial rennet, batch I (clotting activity of 45.70 RU ml(-1)); and the fourth vat had added mixed rennet, batch M, a 50:50 mixture of lamb (batch A) and calf (batch I) (clotting activity of 77.53 RU ml(-1)). The content of casein nitrogen in fractions alpha-casein1CE, alpha-casein2CE, beta-casein1CE and beta-casein2CE was quantified in cheese after 1, 15, 30, 60, 120 and 180 days of ripening. Beta-casein fractions undergo lesser degradation during the ripening time than alpha-casein proteins. The degradation of alpha-caseins is very much influenced by the clotting activity of the rennet used, so that the more active the clotting activity the greater the hydrolysis of those caseins. Nevertheless, it is at the level of beta-caseins that we observe the evidence of the influence of the type of rennet, thus noting a less intense proteolytic activity in the batch made with calf rennet, batch I.
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Affiliation(s)
- A Irigoyen
- Departamento de Ciencias del Medio Natural, Universidad Pública de Navarra, Pamplona, Spain.
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31
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Vioque M, Gómez R, Sánchez E, Mata C, Tejada L, Fernández-Salguero J. Chemical and microbiological characteristics of ewes' milk cheese manufactured with extracts from flowers of Cynara cardunculus and Cynara humilis as coagulants. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2000; 48:451-456. [PMID: 10691655 DOI: 10.1021/jf990326v] [Citation(s) in RCA: 39] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
The chemical and microbial characteristics as well as the flavor and aroma of Los Pedroches cheese made using aqueous extracts of Cynara cardunculus L. flowers were compared with those of cheeses manufactured with extracts of Cynara humilis L. throughout ripening. The two thistle species assayed were found to have no appreciable effect on the moisture, fat, protein, and NaCl contents of the cheese or on its water activity, flavor, and aroma; however, the use of C. humilis resulted in reduced lactic acid content (p < 0.001) and higher pH values (p < 0.05) relative to those of cheese specimens produced with C. cardunculus. The protein breakdown of the cheeses was assessed in terms of soluble nitrogen (SN), nonprotein nitrogen (NPN), and amino acid nitrogen (AAN). Proteolysis was more marked and rapid in cheese containing C. cardunculus as coagulant, the SN and NPN contents of which were significantly higher (p < 0. 01) than those of the cheese obtained with the species C. humilis; AAN contents were similar in both species of Cynara throughout ripening. Although total viable, coliform, and lactobacilli counts were similar in cheeses produced with both types of plant coagulant throughout ripening, enterobacteria and yeasts counts (p < 0.01) and molds counts (p < 0.05) were higher in cheese produced with C. humilis than in cheese obtained with C. cardunculus.
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Affiliation(s)
- M Vioque
- Departamento de Bromatología y Tecnología de los Alimentos, Universidad de Córdoba, Campus de Rabanales, Edificio C-1, E-14014 Córdoba, Spain
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Picon A, Fernandez J, Gaya P, Medina M, Nuñez M. Short Communication: Stability of Chymosin and Cyprosins Under Milk-Coagulation and Cheese-Ripening Conditions. J Dairy Sci 1999. [DOI: 10.3168/jds.s0022-0302(99)75482-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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34
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Residual clotting activity and ripening properties of vegetable rennet from Cynara cardunculus in La Serena cheese. Food Res Int 1999. [DOI: 10.1016/s0963-9969(99)00098-8] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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35
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36
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Influence of milk type, coagulant, salting procedure and ripening time on the final characteristics of Picante cheese. Int Dairy J 1996. [DOI: 10.1016/s0958-6946(96)00035-0] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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37
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Picon A, Serrano C, Gaya P, Medina M, Nuñez M. The Effect of Liposome-Encapsulated Cyprosins on Manchego Cheese Ripening. J Dairy Sci 1996. [DOI: 10.3168/jds.s0022-0302(96)76535-9] [Citation(s) in RCA: 22] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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38
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Picon A, Gaya P, Medina M, Nuñez M. The Effect of Liposome-Encapsulated Bacillus subtilis Neutral Proteinase on Manchego Cheese Ripening. J Dairy Sci 1995. [DOI: 10.3168/jds.s0022-0302(95)76743-1] [Citation(s) in RCA: 39] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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39
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Pic�n A, Gaya P, Medina M, Nu�ez M. Microencapsulation of cyprosins from flowers ofCynara cardunculus L. in dehydration-rehydration liposomes. Biotechnol Lett 1994. [DOI: 10.1007/bf01022398] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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