1
|
Rampanti G, Cardinali F, Bande De León CM, Ferrocino I, Franciosa I, Milanović V, Foligni R, Tejada Portero L, Garofalo C, Osimani A, Aquilanti L. Onopordum platylepis (Murb.) Murb. as a novel source of thistle rennet: First application to the manufacture of traditional Italian raw ewe's milk cheese. Food Res Int 2024; 192:114838. [PMID: 39147526 DOI: 10.1016/j.foodres.2024.114838] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2024] [Revised: 07/07/2024] [Accepted: 07/26/2024] [Indexed: 08/17/2024]
Abstract
In this study, for the very first time, aqueous extracts obtained from flowers of spontaneously grown or cultivated Onopordum platylepis (Murb.) Murb. thistles were used as coagulating agents for the pilot-scale manufacture of Caciofiore, a traditional Italian raw ewe's milk cheese. Cheese prototypes were compared to control cheeses curdled with a commercial thistle rennet obtained from flowers of Cynara cardunculus L. After 45 days of ripening under controlled conditions, both the experimental and control cheese prototypes were analyzed for: cheese yield, physico-chemical (pH, titratable acidity, aw, proximate composition), morpho-textural (color and texture), and microbiological parameters (viable cell counts and species composition assessed by Illumina sequencing), as well as volatile profile by SPME-GC-MS. Slight variations in titratable acidity, color, and texture were observed among samples. Based on the results overall collected, neither the yield nor the proximate composition was apparently affected by the type of thistle coagulant. However, the experimental cheese prototypes curdled with extracts from flowers of both spontaneous or cultivated thistles showed 10 % higher values of water-soluble nitrogen compared to the control prototypes. On the other hand, these latter showed slightly higher loads of presumptive lactococci, thermophilic cocci, coliforms, and eumycetes, but lower counts of Escherichia coli. No statistically significant differences were revealed by the metataxonomic analysis of the bacterial and fungal biota. Though most volatile organic compounds (VOCs) were consistent among the prototypes, significant variability was observed in the abundance of some key aroma compounds, such as butanoic, hexanoic, and octanoic acids, ethanol, propan-2-ol, isobutyl acetate, 2-methyl butanoic acid, and 3-methyl butanal. However, further investigations are required to attribute these differences to either the type of coagulant or the metabolic activity of the microorganisms occurring in the analyzed cheese samples. The results overall collected support the potential exploitation of O. platylepis as a novel source of thistle coagulant to produce ewe's milk cheeses.
Collapse
Affiliation(s)
- Giorgia Rampanti
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
| | - Federica Cardinali
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
| | - Cindy María Bande De León
- Department of Human Nutrition and Food Technology, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos, Guadalupe 30107, Spain
| | - Ilario Ferrocino
- Department of Agricultural, Forest, and Food Science, University of Turin (UNITO), Largo Paolo Braccini 2, 10095 Grugliasco, Italy
| | - Irene Franciosa
- Department of Agricultural, Forest, and Food Science, University of Turin (UNITO), Largo Paolo Braccini 2, 10095 Grugliasco, Italy
| | - Vesna Milanović
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
| | - Roberta Foligni
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
| | - Luis Tejada Portero
- Department of Human Nutrition and Food Technology, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos, Guadalupe 30107, Spain
| | - Cristiana Garofalo
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
| | - Andrea Osimani
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
| | - Lucia Aquilanti
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy.
| |
Collapse
|
2
|
Bande-De León C, Buendía-Moreno L, Abellán A, Manzi P, Al Mohandes Dridi B, Essaidi I, Aquilanti L, Tejada L. Clotting and Proteolytic Activity of Freeze-Dried Crude Extracts Obtained from Wild Thistles Cynara humilis L. and Onopordum platylepis Murb. Foods 2023; 12:2325. [PMID: 37372535 DOI: 10.3390/foods12122325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2023] [Revised: 06/01/2023] [Accepted: 06/08/2023] [Indexed: 06/29/2023] Open
Abstract
The rising interest in finding alternatives to animal rennet in cheese production has led to studying the technological feasibility of using and exploiting new species of herbaceous plants. In this research work, and for the first time, freeze-dried extracts from Cynara humilis L. (CH) and Onopordum platylepis Murb. (OP) were studied for mineral and protein content, and their clotting and proteolytic activity were compared to those of Cynara cardunculus L. (CC). The effect of extract concentration (5-40 mg extract/mL), temperature (20-85 °C), pH (5-8), and CaCl2 concentration (5-70 mM) on the milk clotting activity (MCA) of CC, CH and OP extracts was evaluated. The MCA values were significantly higher in CC at the same extract concentration. The extract that showed the most significant increase in clotting activity due to increased temperature was OP, with maximum activity at 70 °C. The pH value for maximum milk clotting was 5.0 for both CC and CH, whereas, in the case of OP, the pH value was 5.5. CaCl2 enhanced the clotting capacity of the extracts, particularly for OP and CH. Furthermore, proteolytic activity (PA) and the hydrolysis rate increased with increasing time and enzyme concentration, with CC being the extract that achieved the highest caseinolytic activity.
Collapse
Affiliation(s)
- Cindy Bande-De León
- Department of Human Nutrition and Food Technology, Universidad Católica de Murcia-UCAM, Campus de los Jerónimos, 30107 Murcia, Spain
| | - Laura Buendía-Moreno
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, 30071 Murcia, Spain
| | - Adela Abellán
- Department of Human Nutrition and Food Technology, Universidad Católica de Murcia-UCAM, Campus de los Jerónimos, 30107 Murcia, Spain
| | - Pamela Manzi
- CREA, Centro di Ricerca Alimenti e Nutrizione, Via Ardeatina 546, 00178 Rome, Italy
| | - Bouthaina Al Mohandes Dridi
- Research Laboratory of Agrobiodiversity and Ecotoxicology LR21AGR02, High Agronomic Institute of Chott-Mariem, University of Sousse, Sousse 4042, Tunisia
| | - Ismahen Essaidi
- Research Laboratory of Agrobiodiversity and Ecotoxicology LR21AGR02, High Agronomic Institute of Chott-Mariem, University of Sousse, Sousse 4042, Tunisia
| | - Lucia Aquilanti
- Departament of Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
| | - Luis Tejada
- Department of Human Nutrition and Food Technology, Universidad Católica de Murcia-UCAM, Campus de los Jerónimos, 30107 Murcia, Spain
| |
Collapse
|
3
|
Microbial Dynamics of a Specialty Italian Raw Ewe's Milk Cheese Curdled with Extracts from Spontaneous and Cultivated Onopordum tauricum Willd. Microorganisms 2023; 11:microorganisms11010219. [PMID: 36677511 PMCID: PMC9863127 DOI: 10.3390/microorganisms11010219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 01/08/2023] [Accepted: 01/10/2023] [Indexed: 01/18/2023] Open
Abstract
Milk coagulants prepared by maceration of flowers harvested from both spontaneous and cultivated Onopordum tauricum Willd. and a commercially available coagulant obtained from Cynara cardunculus L. (control) were assayed for small-scale manufacturing of Caciofiore, an Italian specialty raw ewe's milk cheese produced in a family run dairy farm located in the Marche region (Central Italy). The microbiota of the three thistle-based milk coagulants and their effect on the microbial dynamics of raw milk cheeses during fermentation and maturation (from day 0 up until day 60) were investigated through a combined approach based on viable counting and Illumina DNA sequencing. In both the control and experimental cheeses, despite the slight differences emerged depending on the coagulant used, Lactococcus lactis and Debaryomyces hansenii were the prevalent species among bacteria and fungi, respectively. Moreover, raw ewe's milk was the main factor affecting the evolution of both the bacterial and fungal microbiota in all cheeses. The overall similarities between control and experimental cheeses herein analyzed supports the exploitation of Onopordum tauricum Willd. as an alternative milk coagulating agent for production of Caciofiore and, more in general, raw ewe's milk cheeses.
Collapse
|
4
|
HERRERA MELANIEDGÓMEZ, LUACES PAULAALAYÓN, LIGGIERI CONSTANZA, BRUNO MARIELA, AVANZA MARÍAVICTORIA. Proteolytic characterization of a novel enzymatic extract from Bromelia serra leaves. AN ACAD BRAS CIENC 2022; 94:e20201871. [DOI: 10.1590/0001-3765202220201871] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Accepted: 03/31/2021] [Indexed: 12/23/2022] Open
Affiliation(s)
- MELANIE D. GÓMEZ HERRERA
- Instituto de Química Básica y Aplicada del Nordeste Argentino- IQUIBA NEA (UNNE-CONICET), Argentina; Universidad Nacional del Nordeste, Argentina
| | | | | | - MARIELA BRUNO
- Centro de Investigación de Proteínas Vegetales (CIProVe), Argentina
| | - MARÍA VICTORIA AVANZA
- Instituto de Química Básica y Aplicada del Nordeste Argentino- IQUIBA NEA (UNNE-CONICET), Argentina
| |
Collapse
|
5
|
Blaiotta G, Marrone R, Aponte M, Peruzy MF, Smaldone G, Vollano L, Murru N. Characterisation of Conciato Romano: one of the oldest Italian cheeses. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
6
|
Alavi F, Momen S. Aspartic proteases from thistle flowers: Traditional coagulants used in the modern cheese industry. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104709] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
7
|
Cardoon-based rennets for cheese production. Appl Microbiol Biotechnol 2018; 102:4675-4686. [PMID: 29696340 DOI: 10.1007/s00253-018-9032-3] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2018] [Revised: 04/16/2018] [Accepted: 04/16/2018] [Indexed: 10/17/2022]
Abstract
The use of crude aqueous extracts of Cynara cardunculus flowers as coagulants in the production of high-quality sheep and goat cheeses-as are the cases of several Portuguese and Spanish cheese varieties with Protected Designation of Origin status-has been maintained since ancient times. The unique rheological attributes and sensory properties characteristic of these cheeses have always suggested that this plant coagulant (and, therefore, its isolated milk-clotting proteases) could be used as alternative rennet in the dairy industry, particularly suited for the production of sheep and goat cheeses. However, the lack of standardization of C. cardunculus crude flower extracts, whose quality and performance depends on numerous factors, has always hampered the application of this plant rennet in industrial production scales. To overcome these limitations, and to aim at developing more effective solutions with potential for scalability of production and commercial application, several strategies have been undertaken in more recent years to establish new cardoon-based rennets. This review provides an overview on these developments and on the currently available solutions, which range from producing standardized formulations of native cardoon enzymes, to the optimization of the heterologous production of cardosins and cyprosins to generate synthetic versions of these milk-clotting enzymes. Challenges and emerging opportunities are also discussed.
Collapse
|
8
|
Cardinali F, Osimani A, Taccari M, Milanović V, Garofalo C, Clementi F, Polverigiani S, Zitti S, Raffaelli N, Mozzon M, Foligni R, Franciosi E, Tuohy K, Aquilanti L. Impact of thistle rennet from Carlina acanthifolia All. subsp. acanthifolia on bacterial diversity and dynamics of a specialty Italian raw ewes' milk cheese. Int J Food Microbiol 2017; 255:7-16. [DOI: 10.1016/j.ijfoodmicro.2017.05.018] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2017] [Revised: 04/26/2017] [Accepted: 05/21/2017] [Indexed: 12/17/2022]
|
9
|
Rincón AA, Pino V, Fresno MR, Jiménez-Abizanda AI, Álvarez S, Ayala JH, Afonso AM. Influence of vegetable coagulant and ripening time on the lipolytic and sensory profile of cheeses made with raw goat milk from Canary breeds. FOOD SCI TECHNOL INT 2016; 23:254-264. [DOI: 10.1177/1082013216685202] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Free fatty acids and sensory profiles were obtained for cheeses made with raw goat milk and vegetable coagulant, derived from the cardoon flower ( Cynara cardunculus), at different ripening times (7 and 20 days). A solid–liquid phase extraction method followed by solid-phase extraction and gas chromatography was used. Profiles were also obtained with cheeses made with commercial coagulant, traditional kid rennet paste, and mixture coagulant (vegetable coagulant-kid rennet). The use of vegetable coagulant and vegetable coagulant-kid rennet is common in traditional Protected Designation of Origin cheeses such as “ Queso Flor de Guía” and “ Queso Media Flor de Guía” (Spain). Contents of short-chain free fatty acids (7.5–22.5 mmol·kg−1), medium-chain free fatty acids (0.4–3.7 mmol·kg−1), and long-chain free fatty acids (0.2–2.1 mmol·kg−1) varied depending on the coagulant type and the ripening time. Vegetable coagulant cheeses present odour intensity and flavour intensity much higher than commercial coagulant cheeses in the sensory analysis for cheeses obtained with seven days of ripening, but the values decrease when increasing the ripening time. Multivariate analysis allowed us to differentiate cheese samples according to the ripening time when using lipolytic profile and according to the coagulant type using the sensory profile.
Collapse
Affiliation(s)
- Arturo A Rincón
- Departamento de Química, Unidad de Química Analítica, Universidad de La Laguna (ULL), La Laguna, Spain
| | - Verónica Pino
- Departamento de Química, Unidad de Química Analítica, Universidad de La Laguna (ULL), La Laguna, Spain
| | - María R Fresno
- Animal Production and Forage Research Unit, Canary Agronomic Research Institute (ICIA), La Laguna, Spain
| | - Ana I Jiménez-Abizanda
- Departamento de Química, Unidad de Química Analítica, Universidad de La Laguna (ULL), La Laguna, Spain
| | - Sergio Álvarez
- Animal Production and Forage Research Unit, Canary Agronomic Research Institute (ICIA), La Laguna, Spain
| | - Juan H Ayala
- Departamento de Química, Unidad de Química Analítica, Universidad de La Laguna (ULL), La Laguna, Spain
| | - Ana M Afonso
- Departamento de Química, Unidad de Química Analítica, Universidad de La Laguna (ULL), La Laguna, Spain
| |
Collapse
|
10
|
Tabla R, Gómez A, Simancas A, Rebollo JE, Molina F, Roa I. Enterobacteriaceae species during manufacturing and ripening of semi–hard and soft raw ewe’s milk cheese: Gas production capacity. Small Rumin Res 2016. [DOI: 10.1016/j.smallrumres.2016.11.008] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
11
|
Correia P, Vítor A, Tenreiro M, Correia AC, Madanelo J, Guiné R. Effect of different thistle flower ecotypes as milk-clotting in Serra da Estrela cheese. ACTA ACUST UNITED AC 2016. [DOI: 10.1108/nfs-12-2015-0157] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Purpose
Thistle flower (Cynara cardunculus) aqueous extracts, as rich source of milk-clotting peptidases, have been widely used for cheeses marketed under the Registry of the Protected Designation of Origin, as it is the case of Serra da Estrela cheese, manufactured from raw ewes’ milk and without addition of any commercial starter culture. This paper aims at studying the influence of six different ecotypes of thistle flowers in cheese properties during the ripening and of final products.
Design/methodology/approach
Cheeses were produced with different thistle flower extracts and then the clotting time, weight and colour of cheeses, as well as texture properties and sensorial characteristics, were evaluated.
Findings
The clotting time varied from 47 to 66 min, and the weight loss along ripening varied between 32 and 40 per cent. There was some influence of thistle flower ecotype on the colour during ripening and in the final product. The results of texture analysis revealed significant differences between the thistle ecotypes: crust firmness varying from 2.4 to 5.6 N; inner firmness from 0.82 to 1.82 N; stickiness from −0.5 to −1.60 N; adhesiveness from −3.0 to −11.3 N.s; and Ecotype C was particularly distinguishable. Sensorial evaluation revealed differences among the cheeses, with Ecotype C receiving the highest score for global appreciation.
Originality/value
The usage of different extracts of thistle flower to produce Serra da Estrela cheese with different properties is a novelty, and it allows the possibility of manipulating this parameter in the future so as to produce cheeses with specific characteristics, addressed to different consumer targets.
Collapse
|
12
|
Cardinali F, Taccari M, Milanović V, Osimani A, Polverigiani S, Garofalo C, Foligni R, Mozzon M, Zitti S, Raffaelli N, Clementi F, Aquilanti L. Yeast and mould dynamics in Caciofiore della Sibilla cheese coagulated with an aqueous extract ofCarlina acanthifoliaAll. Yeast 2016; 33:403-14. [DOI: 10.1002/yea.3168] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2015] [Accepted: 04/23/2016] [Indexed: 12/17/2022] Open
Affiliation(s)
- Federica Cardinali
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali (D3A); Università Politecnica delle Marche; Ancona Italy
| | - Manuela Taccari
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali (D3A); Università Politecnica delle Marche; Ancona Italy
| | - Vesna Milanović
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali (D3A); Università Politecnica delle Marche; Ancona Italy
| | - Andrea Osimani
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali (D3A); Università Politecnica delle Marche; Ancona Italy
| | - Serena Polverigiani
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali (D3A); Università Politecnica delle Marche; Ancona Italy
| | - Cristiana Garofalo
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali (D3A); Università Politecnica delle Marche; Ancona Italy
| | - Roberta Foligni
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali (D3A); Università Politecnica delle Marche; Ancona Italy
| | - Massimo Mozzon
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali (D3A); Università Politecnica delle Marche; Ancona Italy
| | - Silvia Zitti
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali (D3A); Università Politecnica delle Marche; Ancona Italy
| | - Nadia Raffaelli
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali (D3A); Università Politecnica delle Marche; Ancona Italy
| | - Francesca Clementi
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali (D3A); Università Politecnica delle Marche; Ancona Italy
| | - Lucia Aquilanti
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali (D3A); Università Politecnica delle Marche; Ancona Italy
| |
Collapse
|
13
|
Ordiales E, Martín A, Benito MJ, Ruiz-Moyano S, Gallardo G, Córdoba MDG. Characterisation of the vegetable rennets used for ‘Torta del Casar’ cheesemaking by a protein profile method. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12254] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Elena Ordiales
- Agricultura; Centro Tecnológico Nacional Agroalimentario Extremadura; CTAEX. Ctra. Villafranco a Balboa km 1.2. Villafranco del Guadiana 06195 Badajoz Spain
| | - Alberto Martín
- Nutrición y Bromatología; Escuela de Ingenierías Agrarias; University of Extremadura; Ctra. de Cáceres s/n 06071 Badajoz Spain
| | - Maria J Benito
- Nutrición y Bromatología; Escuela de Ingenierías Agrarias; University of Extremadura; Ctra. de Cáceres s/n 06071 Badajoz Spain
| | - Santiago Ruiz-Moyano
- Nutrición y Bromatología; Escuela de Ingenierías Agrarias; University of Extremadura; Ctra. de Cáceres s/n 06071 Badajoz Spain
| | - Gustavo Gallardo
- Nutrición y Bromatología; Escuela de Ingenierías Agrarias; University of Extremadura; Ctra. de Cáceres s/n 06071 Badajoz Spain
| | - Maria de Guia Córdoba
- Nutrición y Bromatología; Escuela de Ingenierías Agrarias; University of Extremadura; Ctra. de Cáceres s/n 06071 Badajoz Spain
| |
Collapse
|
14
|
Differentiation of Wild Cardoon Quality Used in the Elaboration of Traditional Cheeses by DNA Typing Analytical Methods. FOOD ANAL METHOD 2015. [DOI: 10.1007/s12161-014-9889-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
15
|
Sun Q, Wang XP, Yan QJ, Chen W, Jiang ZQ. Purification and Characterization of a Chymosin from Rhizopus microsporus var. rhizopodiformis. Appl Biochem Biotechnol 2014; 174:174-85. [DOI: 10.1007/s12010-014-1044-6] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2013] [Accepted: 07/03/2014] [Indexed: 10/25/2022]
|
16
|
Llorente BE, Obregón WD, Avilés FX, Caffini NO, Vairo-Cavalli S. Use of artichoke (Cynara scolymus) flower extract as a substitute for bovine rennet in the manufacture of Gouda-type cheese: characterization of aspartic proteases. Food Chem 2014; 159:55-63. [PMID: 24767026 DOI: 10.1016/j.foodchem.2014.03.007] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2013] [Revised: 02/26/2014] [Accepted: 03/02/2014] [Indexed: 11/26/2022]
Abstract
Artichoke (Cynara scolymus L.) flower extract was assayed with the aim of replacing animal rennet in the manufacture of Gouda-type cheeses from bovine milk. Floral extract coagulated milk within a suitable time for use on an industrial scale, while the yield of cheese obtained was equal to that achieved with bovine abomasum. Five proteolytic fractions with milk-clotting activity were isolated in a two-step purification protocol, three belonging to the cardosin group. Cheeses made with C. scolymus proteases must be brined for a longer period (40 h) to prevent overproteolysis and avoid the development of a background flavor. The type of coagulant (bovine or vegetable) had no significant effect on the cheeses' chemical parameters analyzed throughout ripening, and no significant organoleptic differences were detected between those manufactured with C. scolymus or animal rennet. The results indicate that C. scolymus flower extract is suitable for replacing animal rennet in the production of Gouda-type cheeses.
Collapse
Affiliation(s)
- Berta E Llorente
- Plant Tissue Culture Laboratory (CULTEV), Department of Basic Sciences, National University of Luján, Buenos Aires, Argentina.
| | - Walter David Obregón
- LIProVe, Departamento de Ciencias Biológicas, Facultad de Ciencias Exactas, UNLP, CC 711, 1900 La Plata, Argentina
| | - Francesc X Avilés
- Institut de Biotecnologia i de Biomedicina and Departament de Bioquímica i de Biologia Molecular, Universitat Autònoma de Barcelona, 08193 Bellaterra, Barcelona, Spain
| | - Néstor O Caffini
- LIProVe, Departamento de Ciencias Biológicas, Facultad de Ciencias Exactas, UNLP, CC 711, 1900 La Plata, Argentina
| | - Sandra Vairo-Cavalli
- LIProVe, Departamento de Ciencias Biológicas, Facultad de Ciencias Exactas, UNLP, CC 711, 1900 La Plata, Argentina.
| |
Collapse
|
17
|
Vairo Cavalli S, Lufrano D, Colombo ML, Priolo N. Properties and applications of phytepsins from thistle flowers. PHYTOCHEMISTRY 2013; 92:16-32. [PMID: 23701679 DOI: 10.1016/j.phytochem.2013.04.013] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/10/2012] [Revised: 02/28/2013] [Accepted: 04/22/2013] [Indexed: 06/02/2023]
Abstract
Aqueous extracts of thistle flowers from the genus Cynara-Cardueae tribe Cass. (Cynareae Less.), Asteraceae Dumortier-are traditionally used in the Mediterranean region for production of artisanal cheeses. This is because of the presence of aspartic proteases (APs) with the ability to coagulate milk. Plant APs, collectively known as phytepsins (EC 3.4.23.40), are bilobed endopeptidases present in an ample variety of plant species with activity mainly at acidic pHs, and have two aspartic residues located on each side of a catalytic cleft that are responsible for catalysis. The cleavage of the scissile peptide-bond occurs primarily between residues with large hydrophobic side-chains. Even when aspartylendopeptidase activity in plants is normally present at relatively low levels overall, the flowers of several species of the Cardueae tribe possess APs with extremely high specific activities in certain tissues. For this reason, in the last two decades, APs present in thistle flowers have been the subject of intensive study. Present here is a compilation of work that summarizes the known chemical and biological properties of these proteases, as well as their biomedical and biotechnological applications.
Collapse
Affiliation(s)
- Sandra Vairo Cavalli
- Laboratorio de Investigación de Proteínas Vegetales, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, Argentina.
| | | | | | | |
Collapse
|
18
|
Proteolysis, microbiology and sensory properties of ewes’ milk cheese produced with plant coagulant from cardoon Cynara cardunculus, calf rennet or a mixture thereof. Int Dairy J 2012. [DOI: 10.1016/j.idairyj.2012.02.001] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
19
|
Ahmed SA, Helmy WA. Comparative evaluation of Bacillus licheniformis 5A5 and Aloe variegata milk-clotting enzymes. BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING 2012. [DOI: 10.1590/s0104-66322012000100008] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
20
|
Néstor GM, Rubí CGD, Héctor JC. Exploring the milk-clotting properties of a plant coagulant from the berries of S. elaeagnifolium var. Cavanilles. J Food Sci 2011; 77:C89-94. [PMID: 22133563 DOI: 10.1111/j.1750-3841.2011.02468.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
UNLABELLED Solanum elaeagnifolium (trompillo or silverleaf nightshade) is an endemic plant from the northeast of Mexico and southwest of United States. This plant is considered as a weed with negative impact on agriculture and livestock production. Nevertheless, in some places of Chihuahua, Mexico, the berries of this plant have been used for decades in the manufacture of artisanal filata-type asadero cheese. The milk-clotting enzyme of S. elaeagnifolium has been scarcely studied; for this reason, the aim of this work was to explore some properties of this plant coagulant. Protein extracts (PEs) from ripe berries of S. elaeagnifolium were characterized by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and assessed for milk-clotting activity. In addition, milk gels and miniature fresh-type cheeses manufactured with the plant coagulant were analyzed for their texture properties. The PE from the berries of S. elaeagnifolium contained 8 proteins with molecular weights from 22 to 62 kDa. Some bands observed in the PE had similar molecular weights as reported for aspartic proteinases such as chymosin. The extracts from the berries of S. elaeagnifolium had lower milk-cloting activities than observed with rennin or chymosin, but this plant coagulant produced firm gels under acidic conditions. The mini-cheeses manufactured with this coagulant were softer than cheeses manufactured with rennin or chymosin. For this reason, the coagulant from the ripe berries of S. elaeagnifolium could be suitable not only for the manufacture of filata-type cheeses but also for the manufacture of soft cheeses such as cream cheese. PRACTICAL APPLICATION Silverleaf nightshade (trompillo) is a plant that grows in northern Mexico and the southwestern United States. This plant is considered a weed with negative impact on agriculture and livestock production. However, the ripe berries of this plant have been used by ancient Pima Indians as a substitute of rennin in making cheese. In this work, it was observed that this plant coagulant had lower activity and produced softer cheeses than did rennin or chymosin. For this reason, the coagulant from berries of S. elaeagnifolium could be used for the manufacture of soft cheeses such as cream cheese.
Collapse
Affiliation(s)
- Gutiérrez-Méndez Néstor
- Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas, Chihuahua, Posgrado en Ciencia y Tecnología de Alimentos, Chihuahua, México.
| | | | | |
Collapse
|
21
|
|
22
|
González-Rábade N, Badillo-Corona JA, Aranda-Barradas JS, Oliver-Salvador MDC. Production of plant proteases in vivo and in vitro--a review. Biotechnol Adv 2011; 29:983-96. [PMID: 21889977 DOI: 10.1016/j.biotechadv.2011.08.017] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2011] [Revised: 08/10/2011] [Accepted: 08/19/2011] [Indexed: 12/30/2022]
Abstract
In the latest two decades, the interest received by plant proteases has increased significantly. Plant enzymes such as proteases are widely used in medicine and the food industry. Some proteases, like papain, bromelain and ficin are used in various processes such as brewing, meat softening, milk-clotting, cancer treatment, digestion and viral disorders. These enzymes can be obtained from their natural source or through in vitro cultures, in order to ensure a continuous source of plant enzymes. The focus of this review will be the production of plant proteases both in vivo and in vitro, with particular emphasis on the different types of commercially important plant proteases that have been isolated and characterized from naturally grown plants. In vitro approaches for the production of these proteases is also explored, focusing on the techniques that do not involve genetic transformation of the plants and the attempts that have been made in order to enhance the yield of the desired proteases.
Collapse
|
23
|
Rossano R, Larocca M, Riccio P. Digestive enzymes of the crustaceans Munida and their application in cheese manufacturing: a review. Mar Drugs 2011; 9:1220-1231. [PMID: 21822412 PMCID: PMC3148499 DOI: 10.3390/md9071220] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2011] [Revised: 06/27/2011] [Accepted: 06/29/2011] [Indexed: 11/30/2022] Open
Abstract
Crustaceans Munida (fam. Galatheideae, ord. Decapodi) were fished in the Southern Adriatic Sea and their proteolytic activities were characterized and tested for potential application in cheese manufacturing. Enzymes extracted from whole crustaceans, mainly serine proteases, showed high caseinolytic and moderate clotting activities. Analysis by 2D zymography of the digestive enzymes extracted from Munida hepatopancreas, showed the presence of several isotrypsin- and isochymotrypsin-like enzymes in the range of 20–34 kDa and 4.1–5.8 pI. Moreover, specific enzymatic assays showed the presence of aminopeptidases and carboxypeptidases A and B. Overall, optimum activity was achieved at pH 7.5 and 40–45 °C. Caseinolytic activity, determined both spectrophotometrically and by SDS gel electrophoresis, indicated higher activity on β-casein than on α-casein. Miniature cheddar-type cheeses and Pecorino-type cheeses were manufactured by adding starter, rennet and Munida extracts to milk. Reverse-phase HPLC and MALDI-ToF mass spectrometry showed a more complex pattern of proteolytic products in cheeses made using Munida instead of chymosin. Munida extracts were found to degrade the chymosin-derived β-casein fragment f193–209, one of the peptides associated with bitterness in cheese. In conclusion, Munida digestive enzymes represent a promising tool for development of new cheese products and shorten cheese ripening when used either alone or in addition to calf rennet.
Collapse
Affiliation(s)
- Rocco Rossano
- Author to whom correspondence should be addressed; E-Mail: ; Tel.: +39-0971-20-5559; Fax: +39-0971-20-5687
| | | | | |
Collapse
|
24
|
Aquilanti L, Babini V, Santarelli S, Osimani A, Petruzzelli A, Clementi F. Bacterial dynamics in a raw cow’s milk Caciotta cheese manufactured with aqueous extract of Cynara cardunculus dried flowers. Lett Appl Microbiol 2011; 52:651-9. [DOI: 10.1111/j.1472-765x.2011.03053.x] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
25
|
Production and characterization of a milk-clotting enzyme from Aspergillus oryzae MTCC 5341. Appl Microbiol Biotechnol 2009; 85:1849-59. [DOI: 10.1007/s00253-009-2197-z] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2009] [Revised: 08/07/2009] [Accepted: 08/09/2009] [Indexed: 10/20/2022]
|
26
|
|
27
|
Purification and characterization milk-clotting aspartic proteinases from Centaurea calcitrapa cell suspension cultures. Process Biochem 2008. [DOI: 10.1016/j.procbio.2007.11.003] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
28
|
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]
|
29
|
Prados F, Pino A, Fernández-Salguero J. Effect of a powdered vegetable coagulant from cardoon Cynara cardunculus in the accelerated ripening of Manchego cheese. Int J Food Sci Technol 2007. [DOI: 10.1111/j.1365-2621.2006.01271.x] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
30
|
Pisano MB, Elisabetta Fadda M, Deplano M, Corda A, Casula M, Cosentino S. Characterization of Fiore Sardo cheese manufactured with the addition of autochthonous cultures. J DAIRY RES 2007; 74:255-61. [PMID: 17466114 DOI: 10.1017/s0022029907002464] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
This work evaluated the effect of adjunct autochthonous cultures on the chemical, microbiological and sensory characteristics of Fiore Sardo cheese during ripening. A total of twelve batches of cheeses were manufactured according to the technical Disciplinary of Fiore Sardo cheese, with and without different combinations of autochthonous strains isolated from the native microflora of artisanal Fiore Sardo. There were no significant differences in the cheese compositional parameters between experimental and control cheeses, but the addition of cultures led to a statistically significant decrease in pH values in experimental cheeses. The evolution of total mesophilic bacteria, total coliforms and lactic acid bacteria were significantly influenced by the addition of autochthonous cultures in most of the experimental cheeses. As for sensory characteristics, all the experimental cheeses reported significantly higher scores especially for shape, texture, interior openings, taste and aftertaste. This study demonstrated the beneficial effect of the addition of selected autochthonous cultures in accelerating the disappearance of undesirable flora and improving the typical sensory characteristics of the cheese, and confirmed the importance of ewes' milk as a source of technologically interesting strains that could be used to ensure a higher quality of artisanal cheese productions.
Collapse
Affiliation(s)
- M Barbara Pisano
- Department of Experimental Biology, Section of Hygiene, University of Cagliari, Italy
| | | | | | | | | | | |
Collapse
|
31
|
PISANO MBARBARA, FADDA MELISABETTA, DEPLANO MAURA, CORDA ARIANNA, COSENTINO SOFIA. Microbiological and chemical characterization of Fiore Sardo, a traditional Sardinian cheese made from ewe's milk. INT J DAIRY TECHNOL 2006. [DOI: 10.1111/j.1471-0307.2006.00260.x] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
32
|
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]
|
33
|
Rétiveau A, Chambers DH, Esteve E. Developing a lexicon for the flavor description of French cheeses. Food Qual Prefer 2005. [DOI: 10.1016/j.foodqual.2004.11.001] [Citation(s) in RCA: 54] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
34
|
Kumar S, Sharma NS, Saharan MR, Singh R. Extracellular acid protease from Rhizopus oryzae: purification and characterization. Process Biochem 2005. [DOI: 10.1016/j.procbio.2004.06.047] [Citation(s) in RCA: 70] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
35
|
Llorente BE, Brutti CB, Caffini NO. Purification and characterization of a milk-clotting aspartic proteinase from globe artichoke (Cynara scolymus L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2004; 52:8182-8189. [PMID: 15612815 DOI: 10.1021/jf049006o] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
The study of proteinase expression in crude extracts from different organs of the globe artichoke (Cynara scolymus L.) disclosed that enzymes with proteolytic and milk-clotting activity are mainly located in mature flowers. Maximum proteolytic activity was recorded at pH 5.0, and inhibition studies showed that only pepstatin, specific for aspartic proteinases, presented a significant inhibitory effect. Such properties, in addition to easy enzyme inactivation by moderate heating, make this crude protease extract potentially useful for cheese production. Adsorption with activated carbon, together with anion exchange and affinity chromatography, led to the isolation of a heterodimeric milk-clotting proteinase consisting of 30- and 15-kDa subunits. MALDI-TOF MS of the 15-kDa chain determined a 15.358-Da mass, and the terminal amino sequence presented 96% homology with the smaller cardosin A subunit. The amino terminal sequence of the 30-kDa chain proved to be identical to the larger cardosin A subunit. Electrophoresis evidenced proteinase self-processing that was confirmed by immunoblots presenting 62-, 30-, and 15-kDa bands.
Collapse
Affiliation(s)
- Berta E Llorente
- Food Engineering, CULTEV, Department of Basic Sciences, National University of Luján, Luján, Argentina.
| | | | | |
Collapse
|
36
|
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]
|
37
|
Beresford T, Williams A. The Microbiology of Cheese Ripening. CHEESE: CHEMISTRY, PHYSICS AND MICROBIOLOGY 2004. [DOI: 10.1016/s1874-558x(04)80071-x] [Citation(s) in RCA: 65] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
|
38
|
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.
Collapse
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
| | | | | | | | | | | |
Collapse
|
39
|
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]
|
40
|
Roseiro LB, Barbosa M, Ames JM, Wilbey RA. Cheesemaking with vegetable coagulants-the use of Cynara L. for the production of ovine milk cheeses. INT J DAIRY TECHNOL 2003. [DOI: 10.1046/j.1471-0307.2003.00080.x] [Citation(s) in RCA: 116] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
41
|
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]
|
42
|
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]
|
43
|
Tejada L, Sanchez E, Gomez R, Vioque M, Fernandez-Salguero J. Effect of Freezing and Frozen Storage on Chemical and Microbiological Characteristics in Sheep Milk Cheese. J Food Sci 2002. [DOI: 10.1111/j.1365-2621.2002.tb11371.x] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
44
|
|