Please use this identifier to cite or link to this item: http://hdl.handle.net/10553/73242
Title: A study of vegetable (thistle) rennet in the production of Flor de Guía cheese Um estudo sobre o coalho vegetal (cardo) na produção de queijo Flor de Guía
Authors: Carrascosa Iruzubieta, Conrado Javier 
Vega, Liuva
Millán Larriva, Rafael 
Saavedra Santana, Pedro 
Raposo, António
Saraiva, Ariana
Sanjuán Velázquez, Esther 
UNESCO Clasification: 330921 Alimentos proteínicos
Keywords: Artisanal Cheese
Cynara Cardunculus
Flor De Guía Cheese
Vegetable Rennet
Issue Date: 2020
Journal: Jornal de investigação biomédica e biofarmacêutica 
Abstract: The Protected Designation of Origin for Flor de Guía Cheese includes two fundamental requirements: the exclusive use of vegetable (thistle) rennet from Cynara cardunculus var. ferocisisima or Cynara escolymus, as a milk coagulant, and to use certain percentages of milk with respect to the species of origin. These two variables, depending on the random criterion of the cheese-maker, give us the interest of knowing the possible influence they may have on the production process and therefore also on the variability of the final characteristics of the cheese. Thus, the proposed objectives were to study the influence of the use, on the one hand, of different concentrations of thistle (C. cardunculus) on the coagulation of different milk types and, on the other, of different mixtures of milk types (of different species) on the coagulation time. The tests for the coagulant activity were carried out following the Berridge technique modified by the NOVO method, obtaining the enzymatic solution from dried thistle flowers in maceration provided by a cheesemaker. The assays showed increased coagulant activity as the concentration of thistle extract increased (especially at low concentrations and on sheep and cow milk) as well as the percentage of sheep milk in the mixtures used as substrate. Further investigations about the use of these two variables, combining high percentages of sheep's milk and thistle extracts of moderate strength, will need for improving the sensory characteristics of Flor de Guía cheese.
URI: http://hdl.handle.net/10553/73242
ISSN: 2182-2360
DOI: 10.19277/bbr.17.1.226
Source: Jornal de investigação biomédica e biofarmacêutica [ISSN 2182-2360], v. 17 (1), (Enero 2020)
Appears in Collections:Artículos
Thumbnail
PDF
Adobe PDF (1,92 MB)
Show full item record

Page view(s)

63
checked on Jul 31, 2021

Download(s)

40
checked on Jul 31, 2021

Google ScholarTM

Check

Altmetric


Share



Export metadata



Items in accedaCRIS are protected by copyright, with all rights reserved, unless otherwise indicated.