Cheesemaking with vegetable coagulants - the use of Cynara L. for the production of ovine milk cheesesRoseiro, 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 Full text not archived in this repository. It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing. To link to this item DOI: 10.1046/j.1471-0307.2003.00080.x Abstract/SummaryThis 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.
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