Influence of animal and vegetable rennet on the physicochemical characteristics of Los Pedroches cheese during ripening

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

doi:10.1016/s0308-8146(02)00098-5

Cited by 41 publications

(36 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…However, the moisture level of Peshawari cheese obtained with GP was significantly lower (P<0.05) than that made with CR. It might be inferred that the structure of the coagulum made using GP retained less liquid during the dewheying stage of the cheese (Sanjuán et al 2002). Significantly lower moisture levels in cheeses manufactured using vegetable coagulants than those produced with calf rennet have been reported in the literature (Galán et al 2008;Sanjuán et al 2002).…”

Section: Physicochemical Characteristicsmentioning

confidence: 97%

“…It might be inferred that the structure of the coagulum made using GP retained less liquid during the dewheying stage of the cheese (Sanjuán et al 2002). Significantly lower moisture levels in cheeses manufactured using vegetable coagulants than those produced with calf rennet have been reported in the literature (Galán et al 2008;Sanjuán et al 2002). Similarly, it has previously been found that type of coagulant (animal or plant) had no significant effect on the compositional characteristics (protein, fat, lactic acid, and pH) of different cheeses manufactured with animal or plant rennet Pino et al 2009;Tejada and Fernández-Salguero 2003).…”

Section: Physicochemical Characteristicsmentioning

confidence: 99%

“…A decreasing trend was observed in the lactose content of Peshawari cheeses during storage. This decrease is due to the glycolytic fermentation by the microorganisms producing mainly lactic acid, which determines the cheese acidity and favors rennet action, syneresis, and dewheying, giving the (Sanjuán et al 2002). Acidity, on the other hand, increased significantly (P value of 0.0001) during storage of the Peshawari cheeses.…”

Section: Physicochemical Characteristicsmentioning

confidence: 99%

See 2 more Smart Citations

Ginger protease used as coagulant enhances the proteolysis and sensory quality of Peshawari cheese compared to calf rennet

Hashim

Dong

Iqbal

et al. 2011

Dairy Science & Technol.

View full text Add to dashboard Cite

The worldwide increase in cheese consumption combined with a scarcity of rennet as well as ethical concerns have resulted in a global interest for natural milk coagulants from plant sources. In this study, the influence of ginger protease in comparison to calf rennet on the physicochemical, microbiological, and sensory characteristics of Peshawari cheese manufactured from cow's milk was examined. For most of the physicochemical parameters (fat, protein, lactose, acidity, pH), and the main groups of microorganisms (total viable, enterobacteria, Lactobacilli, and molds and yeasts) investigated, no significant (P>0.05) differences were observed between the two cheeses made by using different coagulants. However, significantly lower (P<0.05) levels of moisture and higher levels of soluble nitrogen were observed in the cheese produced by ginger protease compared to that made using calf rennet. The main sensory attributes (appearance, body texture, and flavor) were significantly enhanced (P<0.05) in Peshawari cheese prepared with ginger protease. Importantly, no bitterness was noted by the sensory panel in the Peshawari cheese made with ginger protease. The results reveal that the ginger protease may have potential application for the manufacture of Peshawari cheese. 摘要-生姜蛋白酶作为凝乳剂促进 Peshawari 干酪蛋白质水解和改善感官质量世界范围内奶酪消费量不断增加，而传统凝乳剂小牛皱胃酶供应相对不足以及出于宗教方面的考虑，使得一些植物来源的凝乳酶研究引起了广泛兴趣。本文以牛奶为原料，比较了生姜蛋白酶和小牛皱胃酶作为凝乳剂制备的 Peshawari 奶酪在物化特性、微生物特性以及感官特性方面的差异。结果表明，用两种凝乳酶制备的奶酪，其大部分的物化特性指标(脂肪、蛋白质、乳糖、酸度、pH)以及主要的微生物指标(活菌总数、肠道菌、乳酸菌、真菌和酵母)均无明显差异(P > 0.05)。但以生姜蛋白酶为凝乳剂制备的奶酪其含水量明显低于用小牛皱胃酶生产的奶酪(P < 0.05)，相反可溶性氮(SN)的含量前者却明显高于后者(P < 0.05) 。此外，结果还显示用生姜蛋白酶为凝乳剂制备 Peshawari 奶酪可以明显改善主要的感官特性(外观、质构、风味)(P < 0.05)，更重要的是，以这种方式生产的 Peshawari 奶酪没有苦味。这一研究表明生姜蛋白酶作为植物来源的凝乳剂在 Peshawari 奶酪生产中具有潜在应用价值。

show abstract

Section: Physicochemical Characteristicsmentioning

confidence: 97%

Section: Physicochemical Characteristicsmentioning

confidence: 99%

Section: Physicochemical Characteristicsmentioning

confidence: 99%

See 1 more Smart Citation

Ginger protease used as coagulant enhances the proteolysis and sensory quality of Peshawari cheese compared to calf rennet

Hashim

Dong

Iqbal

et al. 2011

Dairy Science & Technol.

View full text Add to dashboard Cite

show abstract

“…These cheeses have been widely studied by various authors as far as their organoleptic characteristics and hygienic-sanitary conditions during manufacturing processes are concerned [15][16][17][18]. We believe it is important to evaluate the characteristics of the traditional markets where these famous foodstuffs are sold because they are often a way to attract many native island consumers, tourists and visitors, who take advantage of this traditional form of selling.…”

Section: Introductionmentioning

confidence: 99%

Mobile Artisanal Cheese Vending in Small Street Markets of Gran Canaria

Sánchez¹,

Lugo²,

Millán³

et al. 2015

Int J Clin Nutr Diet

View full text Add to dashboard Cite

This survey-based study evaluates the effect of three factors (market location, kind of stall facilities and presence of intermediaries) on the hygienic-sanitary quality of markets, which could condition the food risk of the artisanal cheeses sold in them. As street vending in the Canaries archipelago is important tocommercialise traditional reference products, thisstudy compares the hygienic-sanitary conditions of stalls in several street markets on the Gran CanariaIsland by taking artisanal cheese as a reference product. The results show that the markets in coastal areas obtain a higher food sellers score than those in inland areas. Presence of permanent stalls allows the hygienic-sanitary criteria set out by law on street sales to be better applied than markets with temporary stalls. The former obtain much higher scores than the latter. Finally, presence of intermediaries made the survey scores drastically lower, but theywere higher when producers ranstalls. Facilitating the staff in this sector access to specialised training is fundamental. This is the main problem faced in such businesses, followed by asking competent authorities to collaborate more to ensure that current legislation is met, and to protect and improve traditional sales as their importance in society and today's economy in many regions is vital.

show abstract

“…La utilización del coagulante de Cynara cardunculus como sustituto de cuajo animal es empleado en la fabricación de algunos quesos de leche de oveja, como el de la Serena, en Badajoz o la Torta del Casar, en Cáceres y en leche de cabra como el queso Los Íbores. La utilización de leche de oveja y de cabra está relacionada con el hecho de que en leche de vaca los quesos fabricados con coagulante vegetal tienen un excesivo carácter amargo (Sanjuán et al, 2002). En cambio, los quesos fabricados con leche de cabra u oveja tienen un sabor más pronunciado y agradable, hecho que está relacionado con valores más elevados de nitrógeno soluble y un menor porcentaje de caseína residual.…”

Section: Introductionunclassified

Empleo de coagulantes vegetales en leche de cabra murciano-granadina

Alcaraz¹,

Rovira²,

Teruel³

et al. 2011

Anales De Veterinaria De Murcia

View full text Add to dashboard Cite

RESUMENEl uso de coagulantes alternativos en la fabricación del queso favorece la obtención de productos con diferentes características a los que habitualmente encontramos en el mercado. Los coagulantes vegetales más utilizados en la actualidad son los derivados de Cynara Cardunculus, ya que permiten la elaboración de variedades de quesos con características organolépticas diferentes, que son ampliamente aceptadas por consumidores. En este trabajo se ha comparado la actividad coagulante de dos extractos vegetales de la flor de cardo (cardo silvestre: Cynara cardunculus subsp. flavescens y cardo cultivado: Cynara cardunculus subsp. cardunculus) comparándolos con coagulantes de origen animal y microbiano en leche de cabra Murciano-Granadina. Para ello se han utilizado dos métodos que definen el tiempo de coagulación: determinación visual de la aparición de los primeros flóculos (Método de Berridge) y la aplicación de sensores ópticos (CoAguLab TM ). No se observan diferencias significativas en el perfil de reflectancia difusa, obtenido por el sensor CoAguLab TM entre los coagulantes vegetales y microbianos, pero si entre estos y los de origen animal con un 80% de quimosina. Los resultados obtenidos demuestran la existencia de una correlación lineal entre ambos métodos, por lo que el sensor óptico podría ser una alternativa al método de Berridge.

show abstract

Influence of animal and vegetable rennet on the physicochemical characteristics of Los Pedroches cheese during ripening

Cited by 41 publications

References 17 publications

Ginger protease used as coagulant enhances the proteolysis and sensory quality of Peshawari cheese compared to calf rennet

Ginger protease used as coagulant enhances the proteolysis and sensory quality of Peshawari cheese compared to calf rennet

Mobile Artisanal Cheese Vending in Small Street Markets of Gran Canaria

Empleo de coagulantes vegetales en leche de cabra murciano-granadina

Contact Info

Product

Resources

About