Influence of vegetable coagulant and ripening time on the lipolytic and sensory profile of cheeses made with raw goat milk from Canary breeds

Abstract

Free fatty acids and sensory profiles were obtained for cheeses made with raw goat milk and vegetable coagulant, derived from the cardoon flower ( Cynara cardunculus), at different ripening times (7 and 20 days). A solid-liquid phase extraction method followed by solid-phase extraction and gas chromatography was used. Profiles were also obtained with cheeses made with commercial coagulant, traditional kid rennet paste, and mixture coagulant (vegetable coagulant-kid rennet). The use of vegetable coagulant and vegetable coagulant-kid rennet is common in traditional Protected Designation of Origin cheeses such as " Queso Flor de Guía" and " Queso Media Flor de Guía" (Spain). Contents of short-chain free fatty acids (7.5-22.5 mmol·kg), medium-chain free fatty acids (0.4-3.7 mmol·kg), and long-chain free fatty acids (0.2-2.1 mmol·kg) varied depending on the coagulant type and the ripening time. Vegetable coagulant cheeses present odour intensity and flavour intensity much higher than commercial coagulant cheeses in the sensory analysis for cheeses obtained with seven days of ripening, but the values decrease when increasing the ripening time. Multivariate analysis allowed us to differentiate cheese samples according to the ripening time when using lipolytic profile and according to the coagulant type using the sensory profile.

Short communication: Potential use of passion fruit (Passiflora cincinnata) as a biopreservative in the production of coalho cheese, a traditional Brazilian cheese

“…Because cheese has high levels of fat and protein, the concentrations of natural compounds that must be added to achieve microbiological inhibition must be higher than those tested in vitro (Shan et al, 2011;Amatiste et al, 2014). These findings are in agreement with our observations, perhaps because goat coalho cheese has a high lipid content (Rincón et al, 2017).…”

“…Based on the obtained results, ground P. cincinnata fruit was used as an ingredient for the production of coalho cheese, as described by Rincón et al (2017), with modifications. Two treatments were considered: control coalho cheese (CCC) and passion fruit coalho cheese (PFCC; Figure 1).…”

Effect of Citrus By-product on Physicochemical Parameters, Sensory Analysis and Volatile Composition of Different Kinds of Cheese from Raw Goat Milk

“…Differences in the enzymatic activity of each type of coagulant may explain this phenomenon. Vegetable coagulant cheeses present slower lipolysis and faster proteolysis rates than those prepared with animal rennet [ 40 , 41 ].…”

An Evaluation of the Clotting Properties of Three Plant Rennets in the Milks of Different Animal Species

“…However, microbial coagulants may lead to off-flavour generation and affect cheese yield and quality [5,6]. Numerous studies have focused on using plant extracts as rennet substitutes [7][8][9][10]. Besides, these vegetable coagulants having the capacity to coagulate milk also have proteolytic activity.…”