Proteolysis during the ripening of goats’ milk cheese made with plant coagulant or calf rennet

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

“…High levels of SN in cheese made with plant coagulant have been reported by several authors (O'Mahony et al 2003;Pino et al 2009;Prados et al 2007;Tejada and Fernández-Salguero 2003). Table 2 shows mean values (log cfu −1 g cheese) and standard deviations for microbial groups: total viable, enterobacteria, coliforms, Lactobacilli, and molds and yeasts detected in the Peshawari cheeses made by GP and CR.…”

“…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).…”

Proteolysis, microbiology and sensory properties of ewes’ milk cheese produced with plant coagulant from cardoon Cynara cardunculus, calf rennet or a mixture thereof

“…Freitas and Malcata (1996) found significant differences in levels of TCA-SN in cheeses manufactured with CR and plant coagulant. However, Fernández-Salguero and Sanjuán (1999), Pino et al (2009) and Prados et al (2007) found no significant differences, although the levels of TCA-SN were higher in cheeses made with PPC than those coagulated with CR.…”

“…Many studies have examined the influence of plant coagulant on the ripening of different varieties of Spanish and Portuguese cheese made from ewes' milk (Galán, Prados, Pino, Tejada, & Fernández-Salguero, 2008;Macedo et al, 1996;Prados, Pino, & Fernández-Salguero, 2007;Sousa & Malcata, 2002) and from goats' milk (Pino, Prados, Galán, McSweeney, & Fernández-Salguero, 2009). O'Mahony, Sousa, and McSweeney (2003) studied the use of different blends of coagulants (chymosin and C. cardunculus) on the proteolysis of miniature Cheddar-type cheeses.…”

Insights into milk-clotting activity of latex peptidases from Calotropis procera and Cryptostegia grandiflora

“…Likewise, cheeses made using C. cardunculus flower peptidases, a traditional coagulant used in goats' cheese, demonstrated higher proteolytic activity than those made with chymosin during the ripening period (Pino, Prados, Galán, McSweeney, & Fernández-Salguero, 2009). Therefore, the residual proteolytic activity in cheese can be listed as the main drawback of very active plant peptidases.…”