Hostname: page-component-8448b6f56d-wq2xx Total loading time: 0 Render date: 2024-04-24T19:56:02.604Z Has data issue: false hasContentIssue false
  • English
  • Français

Cheese-making with a vegetable rennet from Cardo (Cynara cardunculus)*

Published online by Cambridge University Press:  01 June 2009

F. Vieira de Sá  and
Manuela Barbosa
F. Vieira de Sá
Affiliation:
Departamento de Indústrias Alimentares, Instituto Nacional de Investigação Industrial, Lisboa, Portugal
Manuela Barbosa
Affiliation:
Departamento de Indústrias Alimentares, Instituto Nacional de Investigação Industrial, Lisboa, Portugal
Get access Rights & Permissions [Opens in a new window]

Summary

The milk-clotting enzyme found in the flowers of Cardo (Cynara cardunculus) was investigated as to its suitability as a substitute for traditional animal rennet used in cheese-making. The influence of milk pH, temperature and quantity on the clotting activity of this enzyme was studied. Rheological behaviour of cow's-milk and sheep-milk curds, from renneting to cutting, was determined with the Plint cheese curd torsiometer for various Ca contents and pH values. Edam, Serra and Roquefort cheeses were made and the protein breakdown which occurred in the cheese during the ripening period was determined. Animal rennet was used as a control in all the experiments. The enzyme from Cardo was a satisfactory substitute for animal rennet with cow's milk and was even more suitable for sheep's milk. It was found to be a very good clotting enzyme for soft-bodied cheese like Serra, but because of its high proteolytic activity it presented some problems in Edam cheese-making. In Roquefort cheese it gave satisfactory results, but with some loss in yield.

Type
Research Article
Information
Journal of Dairy Research , Volume 39 , Issue 3 , October 1972 , pp. 335 - 343
Copyright
Copyright © Proprietors of Journal of Dairy Research 1972

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Alais, C. & Novak, G. (1968). Lait 48, 393.CrossRefGoogle Scholar
Behnke, U. (1967). Milchwissenschaft 22, 563.Google Scholar
Berridge, N. J. (1952 a). Analyst 77, 57.CrossRefGoogle Scholar
Berridge, N. J. (1952 b). Journal of Dairy Research 19, 328.CrossRefGoogle Scholar
Burnett, J. & Scott Blair, G. W. (1963). Dairy Industries 28, 220.Google Scholar
Christen, C. & Virasoro, E. (1935 a). Lait 15, 354.CrossRefGoogle Scholar
Christen, C. & Virasoro, E. (1935 b). Lait 15, 496.CrossRefGoogle Scholar
Dyachenko, P. F. & Slavyanova, V. V. (1962). 16th International Dairy Congress, Copenhagen B, 349.Google Scholar
Génin, G. (1968). Lait 48, 53.CrossRefGoogle Scholar
Pereira de Matos, A. A. & Vieira de Sá, F. (1948). Boletim Pecuário 16, 6.Google Scholar
Ramet, J. P., Alais, C. & Weber, F. (1969). Lait 49, 40.CrossRefGoogle Scholar
Ritter, W. & Schilt, P. (1967). Schweizerische Milchzeitung 93, Wissenschaftliche Beilage no. 112, 922.Google Scholar
Schalinatus, E. & Behnke, U. (1967). Milchwissenschaft 22, 601.Google Scholar
Scott Blair, G. W. & Burnett, J. (1963 a). Journal of Dairy Research 30, 383.CrossRefGoogle Scholar
Scott Blair, G. W. & Burnett, J. (1963 b). Biorheology 1, 183.CrossRefGoogle Scholar
Scott Blair, G. W. & Oosthuizen, J. C. (1961). Journal of Dairy Research 28, 165.CrossRefGoogle Scholar
Scott Blair, G. W. & Oosthuizen, J. C. (1962). Journal of Dairy Research 29, 37.CrossRefGoogle Scholar
Singh, , Ajaib, , Singh, , Ajit, , Kuila, R. K., Dutta, S. M., Babbar, I. J., Srinivasan, R. A. & Dudani, A. T. (1967). Journal of Dairy Science 50, 1886.CrossRefGoogle Scholar
Srinivasan, R. A., Anantharamaiah, S. N., Ananthakrishnan, C. P. & Iya, K. K. (1962). 16th International Dairy Congress, Copenhagen B, 401.Google Scholar
Tsugo, T. & Yamauchi, K. (1959 a). 15th International Dairy Congress, London 2, 636.Google Scholar
Tsugo, T. & Yamauchi, K. (1959 b). 15th International Dairy Congress, London 2, 643.Google Scholar
Tuszyński, W. & Scott Blair, G. W. (1967). Nature 216, 367.CrossRefGoogle Scholar
Veringa, H. A. (1961). Dairy Science Abstracts 23, 197.Google Scholar