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A comparison of the use of thistle (Cynara cardunculus L.) and artichoke (Cynara scolymus L.) aqueous extracts for milk coagulation

A comparison of the use of thistle (Cynara cardunculus L.) and artichoke (Cynara scolymus L.)... Plant coagulants may offer a wide range of possibilities for cheese production, but before they can be used on an industrial scale, an in-depth study needs to be made concerning their suitability for cheese making and their effect on the coagulation process. The aims of this study were to determine the clotting activity of two plant coagulants in standard milk, to study the influence of different conditions (coagulant concentration, temperature, and frozen storage) on the coagulation of standard milk, and to compare the technological behavior of artichoke and thistle coagulants in goat milk. The coagulant activity of artichoke extract (46 IMCU mL−1) was lower than that of thistle extract (61 IMCU mL−1). Both extracts behaved similarly in the different conditions mentioned above in standard milk, and both can be used to curdle goat milk with no significant differences. The results point to similar rates of micellar aggregation for both plant coagulants, suggesting that artichoke could be used as an alternative coagulant to thistle for cheese making. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Dairy Science & Technology Springer Journals

A comparison of the use of thistle (Cynara cardunculus L.) and artichoke (Cynara scolymus L.) aqueous extracts for milk coagulation

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Publisher
Springer Journals
Copyright
Copyright © 2014 by INRA and Springer-Verlag France
Subject
Chemistry; Food Science; Agriculture; Microbiology
ISSN
1958-5586
eISSN
1958-5594
DOI
10.1007/s13594-014-0197-y
Publisher site
See Article on Publisher Site

Abstract

Plant coagulants may offer a wide range of possibilities for cheese production, but before they can be used on an industrial scale, an in-depth study needs to be made concerning their suitability for cheese making and their effect on the coagulation process. The aims of this study were to determine the clotting activity of two plant coagulants in standard milk, to study the influence of different conditions (coagulant concentration, temperature, and frozen storage) on the coagulation of standard milk, and to compare the technological behavior of artichoke and thistle coagulants in goat milk. The coagulant activity of artichoke extract (46 IMCU mL−1) was lower than that of thistle extract (61 IMCU mL−1). Both extracts behaved similarly in the different conditions mentioned above in standard milk, and both can be used to curdle goat milk with no significant differences. The results point to similar rates of micellar aggregation for both plant coagulants, suggesting that artichoke could be used as an alternative coagulant to thistle for cheese making.

Journal

Dairy Science & TechnologySpringer Journals

Published: Oct 17, 2014

References