This paper reviews the use of plant extracts as vegetable coagulants for cheesemaking. It covers the plants used as sources of coagulants, with a historical overview and particular emphasis on Cynara species. The genus Cynara L., its composition, milk clotting and proteolytic enzymes (cardosins) and their specificity towards peptide linkages are also described. Cheeses produced in the Iberian Peninsula using Cynara L. as coagulant are documented. Cynara L. is still the most used vegetable coagulant in cheesemaking, and also the most investigated. However, much work remains to be done to understand its action during cheese maturation and further characterization.

The future widespread production of biomass-derived fuels, chemicals, and materials requires cost-effective processing of sustainable feedstock. The use of imidazole as a solvent for biomass creates a novel approach that helps to accomplish this idea in a green fashion. This work proposes imidazole as a novel solvent for wheat straw pretreatment, which allowed the production of cellulose- and hemicellulose-rich fractions and added-value products from depolymerization of lignin. Various temperatures (110, 140, and 170 °C) and processing times (1, 2, and 4 h) of pretreatment were investigated. Both cellulose and hemicellulose recovery were highly dependent on reaction temperature. The best result for the recovery of cellulose-rich material was obtained at 170 °C for 2 h, achieving 62.4% w·w–1, whereas native wheat straw is composed by only 38.8% w·w–1 cellulose. For the same conditions, optimal results were also obtained regarding the enzymatic hydrolysis yield (99.3% w·w–1 glucan to glucose yield) in cellulose-rich material. This result was possible to be obtained due to morphological and structural changes in cellulose-rich materials accompanied by extensive delignification (up to 92%). The presence of added-value phenolic compounds in recovered imidazole was analyzed by capillary electrophoresis and HPLC-MS. Vanillin and other lignin-based products were identified. Finally, the high purity of recovered imidazole was demonstrated by 1H and 13C NMR.

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Pretreatment of lignocellulosic biomass with ionic liquids (ILs) is a promising and challenging process for an alternative method of biomass processing. The present work emphasizes the examination of wheat straw pretreatment using ILs, namely, 1-butyl-3-methylimidazolium hydrogensulfate ([bmim][HSO4]), 1-butyl-3-methylimidazolium thiocyanate ([bmim][SCN]), and 1-butyl-3-methylimidazolium dicyanamide ([bmim][N(CN)2]). Only [bmim][HSO4] was found to achieve a macroscopic complete dissolution of wheat straw during pretreatment. The fractionation process demonstrated to be dependent on the IL used. Using [bmim][SCN], a high-purity lignin-rich material was obtained. In contrast, [bmim][N(CN)2] was a good solvent to produce high-purity carbohydrate-rich fractions. When [bmim][HSO4] was used, a different behavior was observed, exhibiting similarities to an acid hydrolysis pretreatment, and no hemicellulose-rich material was recovered during fractionation. A capillary electrophoresis (CE) technique allowed for a better understanding of this phenomenon. Hydrolysis of carbohydrates was confirmed, although an extended degradation of monosaccharides to furfural and hydroxymethylfurfural (HMF) was observed.

An efficient lignocellulosic biomass pre-treatment is a crucial step for the valorization of these kind of raw materials. Lignocellulosic biomass is a potentially valuable resource for transformation into biofuels and bio-based products. The use of ionic liquids as media for the biomass pre-treatment is an alternative method that follows the green chemistry concept. This work proposes a new methodology for wheat straw pre-treatment with the ionic liquid (IL) 1-ethyl-3-methylimidazolium acetate ([emim][OAc]), which allowed the production of cellulose, hemicellulose and lignin-rich fractions in a rapid and simple three-step fractionation process. Various temperatures (80-140 uC) and processing times (2-18 h) of the pretreatment were studied. The quantitative and qualitative analysis of each lignocellulosic biomass fraction was determined by FTIR measurements. The glucan content in recovered cellulose-rich fractions was investigated by enzymatic hydrolysis. The cellulose recovery dependence on the pre-treatment conditions was ascertained through regression analysis. The optimal result for the recovery of the cellulose-rich fraction was obtained at 140 uC during 6 h achieving 37.1% (w/w) of the initial biomass loading. For the same conditions, optimal results were also produced regarding the amount of glucan present (81.1% w/ w biomass ) in cellulose-rich fractions, the carbohydrate enrichment in the hemicellulose fraction (96% wt) and the purity of lignin (97% wt). The recovery of IL was performed after each pre-treatment and the obtained yields were up to 86% (w/w). The recovered ILs were analyzed by 13 C and 1 H NMR. The presence of value-added phenolic compounds in the recovered ILs was analyzed by capillary electrophoresis. Vanillin and its derivatives, as well as other lignin-based products, were identified.

-Portugal has a strong tradition of cheesemaking from raw ewe's milk; most of these cheeses are still made on a traditional farmhouse scale. Their production is protected by Protected Designation of Origin (PDO) but the specific biochemical aspects of the majority still need to be characterised. Two different cheesemaking procedures, traditional and semi-industrial, were compared technologically, biochemically and microbiologically. It was observed that, despite the highly significant difference between artisanal and semi-industrial cheeses (P < 0.001), both products were within the limits of national regulations for most parameters except maturation temperature, humidity and the value for the maturation index. Although the present study was not fully representative of the region, the results obtained suggest that the specific regulations for Serpa cheese should be revised and that other parameters, such as moisture and salt-in-moisture content, which are very much dependent on the cheesemaking process, should be included in order to characterise better this traditional cheese.Serpa cheese characterisation / PDO cheese / ewe's milk cheese / Cynara cardunculus L. / vegetable coagulant Résumé -Le fromage Serpa : caractérisation technologique, biochimique et microbiologique d'un fromage AOP au lait de brebis, coagulé par Cynara cardunculus L. Le Portugal a une forte tradition dans la fabrication de fromage au lait cru de brebis, continuant à être fabriqués pour la majorité à l'échelle des fermes traditionnelles. La production de quelques-uns de ces fromages est protégée par l'AOP (Appellation d'Origine Protégée) mais leurs caractéristiques spécifiques restent inconnues. Deux procédés de fabrication (artisanal et semi-industriel) ont été réalisés et les résultats obtenus ont été comparés. On a pu observer que, malgré la différence significative des deux procé-dés de fabrication (P < 0.001), tous les deux avaient des valeurs comprises dans les limites imposées par la réglementation. Toutefois, certains paramètres, tels que la température et les conditions d'humidité pendant la maturation, ainsi que les valeurs proposées pour l'index de maturation, étaient différentes. Cela nous conduit donc à suggérer que certains paramètres pourraient être révi-sés et d'autres tels que l'humidité et le sel dans l'humidité, qui dépendent beaucoup du procédé de fabrication, soient dorénavant inclus afin de permettre une meilleure caractérisation de ce fromage traditionnel. Caractérisation du fromage

Milk oligosaccharides (OSs) confer unique health benefits to the neonate. Although human digestive enzymes cannot degrade these sugars, they support specific commensal microbes and act as decoys to prevent the adhesion of pathogenic micro-organisms to gastrointestinal cells. The limited availability of human milk oligosaccharides (HMOs) impedes research into these molecules and their potential applications in functional food formulations. Recent studies show that complex OSs with fucose and N-acetyl neuraminic acid (key structural elements of HMO bioactivity) also exist in caprine milk, suggesting a potential source of bioactive milk OSs suitable as a functional food ingredient.