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Cheese-making experiments carried out on some Italian cheeses with vegetable rennet from Cardo (Cynara cardunculus L.)


, : Cheese-making experiments carried out on some Italian cheeses with vegetable rennet from Cardo (Cynara cardunculus L.). XXI International Dairy Congress Vol 1, Book 1: 395-396; also Book 2, 481-482

Manufacture of Grana and Provolone cheeses using Cardo from Cynara cardunculus was limited because of the high proteolytic activity of the enzyme which was not destroyed by the high temp. used during manufacture.


Accession: 001053562

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Related references

Barbosa, M.C.rradini, C.B.ttistotti, B., 1981: Cheese-making experiments carried out on certain Italian cheeses with vegetable rennet from Cardo (Cynara cardunculus L.). Netherlands milk and dairy journal5(3-4): 307-312

Barbosa, M.; Corradini, C.; Battistotti, B., 1981: Cheesemaking experiments carried out on some Italian cheeses with vegetable rennet from Cardo (Cynara cardunculus L.). A coagulant extracted from Cynara cardunculus flowers and used traditionally in Portugal for Serra and Serpa cheese was compared with the commercial rennets normally used in manufacture of Grana cheese (calf rennet powder), Provolone cheese (kid r...

Sa, F.-De; Barbosa, M., 1972: Cheese-making with a vegetable rennet from Cardo (Cynara cardunculus). Journal of dairy research: 39 (3) 335-343

D.S.F.V.; Barbosa M., 1972: Cheese making with a vegetable rennet from cardoon cynara cardunculus. Journal of Dairy Research 39(3): 335-343

Mouzali, L.; Aziza, M.; Bensiameur Touati, K.; Hellal Benateya, A., 2004: Cardoon (Cynara cardunculus L.) used as vegetable rennet in an Algerian traditional cheese making Djben. This study was conducted to determine the part of the cardoon (Cynara cardunculus) that was responsible for its milk coagulating effect. Moreover, its coagulating effect on cow, ewe and goat milks was investigated in relation to traditional cheese...

Roa, I.B.len-Lopez, M.M.ndiola, F.J.vier-Mendiola, F., 1999: Residual clotting activity and ripening properties of vegetable rennet from Cynara cardunculus in La Serena cheese. Vegetable rennet extracted from Cynara cardunculus flowers is traditionally used in the manufacture of La Serena cheese. High levels of proteolytic enzymes of the flowers are responsible for its clotting activity and strong proteolytic action. The...

Galan, E.; Prados, F.; Pino, A.; Tejada, L.; Fernandez-Saguero, J., 2008: Influence of different amounts of vegetable coagulant from cardoon Cynara cardunculus and calf rennet on the proteolysis and sensory characteristics of cheeses made with sheep milk. Different amounts of powdered vegetable coagulant (PVC) obtained from Cynara cardunculus (normal amount = PVC; double the normal amount = 2PVC) were compared with calf rennet in cheese made from sheep milk, by determining different chemical, bioch...

Vieira D.S., F.; Barbosa, M., 1970: Rennet-ing activity of a vegetable rennet from cardoon (Cynara cardunculus) compared with animal rennet. At temp, below and above 35 degrees C, clotting times of cows' milk by the enzyme extracted from cardoon flowers, were longer and shorter, respectively, than those of animal rennet, the differences being more pronounced at pH 6.6 than at 6.4...

Vieira D.S., F.; Barbosa, M., 1970: Cheese-making experiments using a clotting enzyme from cardoon (Cynara cardunculus). The cardoon extract is more proteolytic than rennet and gave a softer curd, lower yield and poorer flavour in Edam cheese. Satisfactory soft-bodied cheeses, Serra and Roquefort, were made with the cardoon extract even though the yield was lower.

Tejada, L.; Gomez, R.; Fernandez-Salguero, J., 2007: Sensory characteristics of ewe milk cheese made with three types of coagulant: calf rennet, powdered vegetable coagulant and crude aqueous extract from cynara cardunculus. This article reports on a study of the sensorial characteristics of ewe milk cheese (Los Pedroches) made with animal rennet and two types of coagulant obtained from the cardoon Cynara cardunculus. The cheeses made with rennet displayed a less odor...