Please use this identifier to cite or link to this item: http://hdl.handle.net/10553/73242
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dc.contributor.authorCarrascosa Iruzubieta, Conrado Javieren_US
dc.contributor.authorVega, Liuvaen_US
dc.contributor.authorMillán Larriva, Rafaelen_US
dc.contributor.authorSaavedra Santana, Pedroen_US
dc.contributor.authorRaposo, Antónioen_US
dc.contributor.authorSaraiva, Arianaen_US
dc.contributor.authorSanjuán Velázquez, Estheren_US
dc.date.accessioned2020-06-12T11:49:21Z-
dc.date.available2020-06-12T11:49:21Z-
dc.date.issued2020en_US
dc.identifier.issn2182-2360en_US
dc.identifier.otherScopus-
dc.identifier.urihttp://hdl.handle.net/10553/73242-
dc.description.abstractThe 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.en_US
dc.languageengen_US
dc.relation.ispartofJornal de investigação biomédica e biofarmacêuticaen_US
dc.sourceJornal de investigação biomédica e biofarmacêutica [ISSN 2182-2360], v. 17 (1), (Enero 2020)en_US
dc.subject330921 Alimentos proteínicosen_US
dc.subject.otherArtisanal Cheeseen_US
dc.subject.otherCynara Cardunculusen_US
dc.subject.otherFlor De Guía Cheeseen_US
dc.subject.otherVegetable Renneten_US
dc.titleA 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 Guíaen_US
dc.typeinfo:eu-repo/semantics/Articleen_US
dc.typeArticleen_US
dc.identifier.doi10.19277/bbr.17.1.226en_US
dc.identifier.scopus85085145420-
dc.contributor.authorscopusid55243552300-
dc.contributor.authorscopusid57216880576-
dc.contributor.authorscopusid7004297847-
dc.contributor.authorscopusid22635626800-
dc.contributor.authorscopusid55257860600-
dc.contributor.authorscopusid57210467342-
dc.contributor.authorscopusid6603550348-
dc.identifier.eissn2182-2379-
dc.identifier.issue1-
dc.relation.volume17en_US
dc.investigacionCiencias de la Saluden_US
dc.type2Artículoen_US
dc.utils.revisionen_US
dc.date.coverdateEnero 2020en_US
dc.identifier.ulpgces
dc.description.sjr0,129
dc.description.sjrqQ3
item.fulltextCon texto completo-
item.grantfulltextopen-
crisitem.author.deptGIR OHAPA (Higiene y Protección Alimentaria) Grupo de Investigación-
crisitem.author.deptDepartamento de Patología Animal, Producción Animal, Bromatología y Tecnología de Los Alimentos-
crisitem.author.deptGIR OHAPA (Higiene y Protección Alimentaria) Grupo de Investigación-
crisitem.author.deptDepartamento de Patología Animal, Producción Animal, Bromatología y Tecnología de Los Alimentos-
crisitem.author.deptGIR Estadística-
crisitem.author.deptDepartamento de Matemáticas-
crisitem.author.deptGIR OHAPA (Higiene y Protección Alimentaria) Grupo de Investigación-
crisitem.author.deptDepartamento de Patología Animal, Producción Animal, Bromatología y Tecnología de Los Alimentos-
crisitem.author.orcid0000-0003-2802-7873-
crisitem.author.orcid0000-0003-0822-4861-
crisitem.author.orcid0000-0003-1681-7165-
crisitem.author.orcid0000-0002-4789-8124-
crisitem.author.parentorgDepartamento de Patología Animal, Producción Animal, Bromatología y Tecnología de Los Alimentos-
crisitem.author.parentorgDepartamento de Patología Animal, Producción Animal, Bromatología y Tecnología de Los Alimentos-
crisitem.author.parentorgDepartamento de Matemáticas-
crisitem.author.parentorgDepartamento de Patología Animal, Producción Animal, Bromatología y Tecnología de Los Alimentos-
crisitem.author.fullNameCarrascosa Iruzubieta, Conrado Javier-
crisitem.author.fullNameMillán Larriva, Rafael-
crisitem.author.fullNameSaavedra Santana, Pedro-
crisitem.author.fullNameSanjuán Velázquez, Esther-
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