Effect of starter cultures on the physico-chemical and biochemical features in ewe cheese made with extracts from flowers ofCynara cardunculus L

Carmona, Miguel Ángel Velázquez; Velázquez, Esther Sanjuán; Gómez, Rafael; Fernández-Salguero, J.

doi:10.1002/(sici)1097-0010(199904)79:5<737::aid-jsfa246>3.0.co;2-c

Cited by 26 publications

(30 citation statements)

References 22 publications

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“…A similar pattern was observed for titrable acidity, where differences in protein also contributed to variation between cheeses. Differences in storage conditions will also have an effect; Carmona et al [4] observed that similar ewe's milk cheeses matured in a controlled chamber exhibited higher lactic acid levels than those stored under ambient conditions. Moisture, fat and FDM were also significantly different (P < 0.001) between B and C cheeses.…”

Section: Cheese Resultsmentioning

confidence: 99%

Serpa Cheese: Technological, biochemical and microbiological characterisation of a PDO ewe's milk cheese coagulated with Cynara cardunculus L.

Roseiro

Wilbey

Barbosa

2003

Lait

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-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

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Section: Cheese Resultsmentioning

confidence: 99%

Serpa Cheese: Technological, biochemical and microbiological characterisation of a PDO ewe's milk cheese coagulated with Cynara cardunculus L.

Roseiro

Wilbey

Barbosa

2003

Lait

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“…Unstandardised utilisation of this coagulant is claimed to cause poor organoleptic quality and contribute to day-to-day variation of cheeses; however, dried flowers of C. cardunculus have been successfully employed for many centuries in the Iberian Peninsula for the manufacture of traditional semi-hard cheeses, i.e. such traditional cheese varieties as Serra da Estrela [1,30,44,65], La Serena (from ewe's milk) [23,36,42], Guía (from a mixture of ewe's and cow's milk) [25] and Los Pedroches (from ewe's milk) [7,24,66]. A few experiments have also been carried out pertaining to the manufacture of such French cheeses as Camembert and Gruyère [2], and such Italian cheeses as Bel Paese, Grana and Provolone [3].…”

Section: Introductionmentioning

confidence: 89%

“…Ovine cheeses manufactured from raw milk exhibited higher microbial counts than those from pasteurised milk without starter addition [51]; however, the lowest microbial counts were recorded in cheese with starter added [7,51]. Pasteurisation [51] and addition of starter cultures [7,51] were found to have no detectable effects on the characteristics of the cheeses throughout ripening; nevertheless, differences were found between the cheeses in terms of WSN/TN, as well as between cheeses manufactured from pasteurised milk without starter addition and those manufactured from pasteurised milk with starter addition in terms of TCASN and PTASN [51].…”

Section: Plant Coagulant Versus Animal Rennetmentioning

confidence: 99%

“…Pasteurisation [51] and addition of starter cultures [7,51] were found to have no detectable effects on the characteristics of the cheeses throughout ripening; nevertheless, differences were found between the cheeses in terms of WSN/TN, as well as between cheeses manufactured from pasteurised milk without starter addition and those manufactured from pasteurised milk with starter addition in terms of TCASN and PTASN [51]. Proteolysis was generally more intense and rapid in cheeses containing starter cultures than in starter-free cheeses [7,49]. Sousa and Malcata [51] reported that cheeses manufactured with raw milk, pasteurised milk without starter or pasteurised milk with starter addition could not be distinguished by urea-PAGE; this means that caseins were apparently degraded into products that originated similar electrophoretic patterns.…”

Section: Plant Coagulant Versus Animal Rennetmentioning

confidence: 99%

“…Several studies have meanwhile been performed using extracts of C. cardunculus as coagulant in cheese, in attempts to further characterise this plant coagulant as a proteolytic [7,24,[51][52][53]56] and lipolytic [54,57] agent during cheese ripening.…”

Section: Introductionmentioning

confidence: 99%

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Advances in the role of a plant coagulant (Cynara cardunculus) in vitro and during ripening of cheeses from several milk species

Sousa

Malcata

2002

Lait

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-Extracts from dried flowers of Cynara cardunculus have been employed successfully for many centuries in Portugal and some regions of Spain for the manufacture of traditional cheeses. Several studies have been performed in vitro and in actual cheeses focusing on the activity and specificity of proteinases from C. cardunculus, in attempts to further characterise this plant coagulant as a proteolytic agent in cheese ripening. In vitro studies encompassed extraction conditions, storage of extracts, proteolysis and specificity on caseins using experimental conditions that parallel milk and cheese during ripening. In vivo studies encompassed the effect of the type of milk (bovine, ovine and caprine) in terms of proteolysis, specificity of those plant proteinases during ripening, comparison of microbiological, chemical, proteolytic and lipolytic characteristics in ovine milk cheeses relative to animal rennet counterparts, and effect of native microflora, thermal processing and addition of starter cultures in ovine cheeses. milk clotting enzyme / plant coagulant / cheese / ewe's milk / cow's milk / goat's milk / ripeningResumé -Rôle de l'extrait coagulant de chardon (Cynara cardunculus) in vitro et au cours de l'affinage de fromages fabriqués à partir de laits de plusieurs espèces. L'extrait de fleurs séchées de Cynara cardunculus a été employé avec succès depuis plusieurs siècles au Portugal et dans quelques régions d'Espagne pour la fabrication de fromages traditionnels. De nombreuses études ont été réalisées in vitro et en fabrication fromagère sur l'activité et la spécificité des protéases de C. cardunculus, dans le but de mieux caractériser ce coagulant végétal comme agent protéolytique dans l'affinage du fromage. Les études in vitro ont concerné les conditions d'extraction, la conservation des extraits, la protéolyse et la spécificité sur les caséines en utilisant des conditions expérimentales qui 151

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Use of powdered vegetable coagulant in the manufacture of ewe's milk cheeses

2002

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A powdered vegetable coagulant obtained from the cardoon Cynara cardunculus and characterised as free of viable micro-organisms, soluble and stable without the need for preservatives was evaluated, and compared with crude aqueous extract, in batches of Los Pedroches cheese, by determining various chemical, biochemical, microbiological and sensory parameters. Parameters were monitored over 3 months of ripening. High casein hydrolysis was observed after 2 days of ripening. The soluble nitrogen values reached at the end of ripening were over 34% of the total nitrogen in cheeses produced with both types of coagulant. For most parameters studied, no differences were observed between the two types of coagulant, although higher counts were observed for some microbiological groups in cheeses produced with crude aqueous extracts. The sensory quality of cheeses was practically identical with both types of coagulant.

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Effect of starter cultures on the physico-chemical and biochemical features in ewe cheese made with extracts from flowers ofCynara cardunculus L

Cited by 26 publications

References 22 publications

Serpa Cheese: Technological, biochemical and microbiological characterisation of a PDO ewe's milk cheese coagulated with Cynara cardunculus L.

Serpa Cheese: Technological, biochemical and microbiological characterisation of a PDO ewe's milk cheese coagulated with Cynara cardunculus L.

Advances in the role of a plant coagulant (Cynara cardunculus) in vitro and during ripening of cheeses from several milk species

Use of powdered vegetable coagulant in the manufacture of ewe's milk cheeses

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