L'utilisation d'extrait de <i>Cynara cardunculus </i>L. comme agent coagulant en fabrication de fromages à pâte molle et à pâte cuite

Barbosa, Maria Luisa; Valles, E.; Vassal, L.; Mocquot, G.; Nicolas, M.; Pitel, G.; Vachot, J.C.

doi:10.1051/lait:1976551-5521

Cited by 20 publications

(13 citation statements)

References 1 publication

(1 reference statement)

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“…Viera de Sa and Barbosa (1972) demonstrated that the proteolytic activity of cardo was higher than that of animal rennet. Barbosa et al (1976) used cardo to make Camembert cheese and obtained cheeses with a strong bitter flavor, indicative of the high degree of proteolysis induced by this type of rennet. Similar results have been reported when vegetable rennet was used in the manufacture of Italian cheeses (Barbosa et al, 1981).…”

Section: Isoelectric Focusing and Electrophoresis Of The Whey Proteinsmentioning

confidence: 99%

Comparison of electrophoresis, isoelectric focusing, and immunodiffusion in determinations of cow's and goat's milk in Serra da Estrela cheeses

Amigo

Ramos

Calhau

et al. 1992

Lait

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Section: Isoelectric Focusing and Electrophoresis Of The Whey Proteinsmentioning

confidence: 99%

Comparison of electrophoresis, isoelectric focusing, and immunodiffusion in determinations of cow's and goat's milk in Serra da Estrela cheeses

Amigo

Ramos

Calhau

et al. 1992

Lait

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“…2003), like Serra da Estrela in Portugal; La Serena , Manchego , and Serpa , in Spain; Djeben in Algeria; Fiore sardo and Cacio Fiore (or Caciofiore ) in Italy. In the past decades, several cheese‐making trials have even been carried out with aqueous extracts of Cynara flowers for the manufacture of French cheeses, namely Camembert (ewe’s milk), Gruyere (cow’s milk) and Roquefort (cow’s milk) (Vieira de Sá and Barbosa 1972; Barbosa et al. 1976), Italian cheeses, namely Bel Paese (cow’s milk), Grana (cow’s milk), and Provolone (cow’s milk) (Barbosa et al.…”

Section: Introductionmentioning

confidence: 99%

Bacterial dynamics in a raw cow’s milk Caciotta cheese manufactured with aqueous extract of Cynara cardunculus dried flowers

Aquilanti

Babini

Santarelli

et al. 2011

Letters in Applied Microbiology

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Aims: To investigate the bacterial dynamics of a Caciotta cheese traditionally manufactured in the Montefeltro area (Central Italy) with raw cow’s milk and an aqueous extract of dried flowers from Cynara cardunculus as a coagulating agent. Methods and Results: Conventional methods and a combined PCR‐DGGE approach, relying on culture‐dependent and ‐independent analyses, were used to investigate the cheese bacterial community, with a special focus on lactic acid bacteria. A heterogeneous population, including enterococci, lactococci, lactobacilli, food spoilage and other banal micro‐organisms, was found. Significance and Impact of the Study: The study contributed to highlighting the influence of different technological parameters on bacterial dynamics of a raw milk Caciotta cheese coagulated with vegetable rennet. Conclusions: None of the species found in the vegetable rennet became dominant during the cheese‐making and a prevailing role of the adventitions microbita coming from the raw milk and the dairy environment was highlighted.

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“…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]. However, a few problems were encountered; these included slightly more acid and bitter flavours and softer curd, with concomitant increased tendencies for loss of shape [2,3].…”

Section: Introductionmentioning

confidence: 99%

“…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]. However, a few problems were encountered; these included slightly more acid and bitter flavours and softer curd, with concomitant increased tendencies for loss of shape [2,3].…”

Section: Introductionmentioning

confidence: 99%

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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L'utilisation d'extrait de Cynara cardunculus L. comme agent coagulant en fabrication de fromages à pâte molle et à pâte cuite

Cited by 20 publications

References 1 publication

Comparison of electrophoresis, isoelectric focusing, and immunodiffusion in determinations of cow's and goat's milk in Serra da Estrela cheeses

Comparison of electrophoresis, isoelectric focusing, and immunodiffusion in determinations of cow's and goat's milk in Serra da Estrela cheeses

Bacterial dynamics in a raw cow’s milk Caciotta cheese manufactured with aqueous extract of Cynara cardunculus dried flowers

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

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