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A powdered vegetable coagulant (PVC) obtained from the cardoon (Cynara cardunculus) was compared with calf rennet in batches of Manchego cheese, by determining different chemical, biochemical and sensory characteristics, which were monitored over a 6-month ripening period. For most chemical parameters (moisture, fat, protein, acidity, NaCl and pH) and water activity studied, no differences were observed between the two types of coagulants. However, higher casein hydrolysis was observed after 2 days of ripening in cheeses produced with vegetable coagulant compared with those made with rennet. Soluble nitrogen was significantly higher (P < 0.05) and the other nitrogen fractions were only slightly higher (P > 0.05) in cheeses with PVC. In general, the sensory quality (odour, colour, taste intensity and creaminess) was higher in cheeses obtained with vegetal coagulant than those made with animal rennet.

The aims of the present study were to determine compositional characteristics of Murcia al Vino goat's cheese and to evaluate the effect of different types of coagulants (animal rennet and powdered vegetable coagulant obtained from the cardoon Cynara cardunculus) on the improvement of the technological quality of Murcia al Vino goat's cheese. Only the pH, TA and ash and Ca contents were affected in a significant way by the type of coagulant used. There was a decrease in the moisture and an increase in the sodium chloride during ripening, while other parameters were unchanged. The pH and titratable acidity (TA) values of the cheeses were affected significantly by the time of ripening. There was an increase of the Na as well as a significant decrease of the Ca, P, Zn, Cu and Fe components, as a consequence of the increase of the acidity of the cheese during ripening. The esterified fatty acids were not modified significantly by the type of coagulant or by the time of ripening. Those most abundant in this type of cheese were C16 and the C18 : 1.

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