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Cheesemaking with vegetable coagulants - the use of Cynara L. for the production of ovine milk cheeses

Roseiro, L.B., Barbosa, M., Ames, J.M. and Wilbey, R.A. (2003) Cheesemaking with vegetable coagulants - the use of Cynara L. for the production of ovine milk cheeses. International Journal of Dairy Technology, 56 (2). pp. 76-85. ISSN 1364-727X

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To link to this article DOI: 10.1046/j.1471-0307.2003.00080.x

Abstract/Summary

This paper reviews the use of plant extracts as vegetable coagulants for cheesemaking. It covers the plants used as sources of coagulants, with a historical overview and particular emphasis on Cynara species. The genus Cynara L., its composition, milk clotting and proteolytic enzymes (cardosins) and their specificity towards peptide linkages are also described. Cheeses produced in the Iberian Peninsula using Cynara L. as coagulant are documented. Cynara L. is still the most used vegetable coagulant in cheesemaking, and also the most investigated. However, much work remains to be done to understand its action during cheese maturation and further characterization.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:13036
Uncontrolled Keywords:Cynara L, cardosins, ovine milk cheeses, vegetable coagulants, CARDUNCULUS L, CLOTTING ENZYME, ANIMAL RENNET, EXTRACTS, FLOWERS, SPECIFICITY, PROTEASE, CHYMOSIN, CASEIN, CHROMATOGRAPHY

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