Influence of vegetable and animal rennet on proteolysis during ripening in ewes’ milk cheese

Fernández-Salguero, J.; Velázquez, Esther Sanjuán

doi:10.1016/s0308-8146(98)00149-6

Cited by 105 publications

(61 citation statements)

References 19 publications

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“…As mentioned above, and together with the results by Silva and Malcata [47], one concludes that the primary (and most susceptible) sites with regard to attack by both cardosins in caprine β-casein are Leu 190 -Tyr 191 and Leu 127 -Thr 128 (Fig. 1b), whereas in caprine α s1 -casein they are Phe 23 -Val 24 and Phe 153 -Tyr 154 (Fig. 1c).…”

Section: Ovine ------------------------------Leu---------------------supporting

confidence: 71%

“…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: 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%

See 2 more Smart Citations

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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Section: Ovine ------------------------------Leu---------------------supporting

confidence: 71%

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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“…1, a and b) was noteworthy compared with that of the other coagulants (animal or microbial) (Fig. 1, c and d), similar to the results reported for Los Pedroches cheese where a higher degree of proteolysis was observed when it was made with vegetable coagulant instead of animal rennet [4]. For example, b-casein was not detected after 60 d of maturation in cheeses coagulated with vegetable coagulant produced artisanally (Fig.…”

Section: Cze Separationssupporting

confidence: 84%

“…1a). A higher extent of hydrolysis on the a S1 -CN has been observed for Serpa cheese in comparison with animal rennetcoagulated or microbial-coagulated cheeses, as has previously been reported for other cheeses made with vegetable coagulant [4,11]. a S1 -CN completely disappeared in Serpa cheese at 30 d in artisanal Serpa (Fig.…”

Section: Cze Separationssupporting

confidence: 79%

Article

Roseiro

Ruiz

García-Risco

et al. 2003

Lait

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-A capillary zone electrophoresis (CZE) method was applied to a Protected Designation of Origin (PDO) cheese, namely Serpa cheese, made with local pure ovine raw milk and a vegetable coagulant (an aqueous extract from dried cardoon flowers of Cynara L.). The electropherograms of Serpa cheese showed a peak that remained throughout maturation, and it was not detected in other cheeses made with the same technology as Serpa cheese, but with animal rennet or microbial coagulant instead of vegetable coagulant. This peak, probably arising from b-casein, identifies the type of coagulant employed in the cheese-making. The results obtained lead us to suggest that CZE of cheese caseins is a suitable, fast and easy-to-perform method for evaluating the authenticity of cheeses made with Cynara L. Cheese authentication / Serpa cheese / vegetable coagulant / capillary electrophoresisRésumé -La mise en évidence par électrophorèse capillaire de l'utilisation de présure végétale (Cynara cardunculus) dans le fromage AOP Serpa permet son authentification. L'électrophorèse capillaire de zone (ECZ) a été appliquée à l'analyse du fromage d'Appellation d'Origine Protégée (AOP) Serpa produit à partir de lait cru de brebis pur avec une présure végétale (l'extrait aqueux des fleurs du chardon desséchées de Cynara L.). Les profils électrophorétiques du fromage Serpa ont montré la présence d'un pic qui est conservé pendant la maturation, mais qui n'a pu être détecté sur les autres fromages élaborés avec des coagulants d'origine animale ou microbienne. Ce pic, résultant probablement de la caséine b, peut être représentatif de la nature du coagulant employé lors de l'élaboration du fromage. Nous pouvons conclure d'après les résultats obtenus, que la méthode ECZ des caséines du fromage est une méthode appropriée, rapide et facile à mettre en oeuvre afin d'évaluer l'authenticité des fromages élaborés avec Cynara L.Authenticité du fromage / fromage Serpa / présure végétale / électrophorèse capillaire

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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

Carmona

Velázquez

Gómez

et al. 1999

J. Sci. Food Agric.

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Influence of vegetable and animal rennet on proteolysis during ripening in ewes’ milk cheese

Cited by 105 publications

References 19 publications

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

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

Article

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

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