期刊
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
卷 56, 期 2, 页码 76-85出版社
WILEY
DOI: 10.1046/j.1471-0307.2003.00080.x
关键词
Cynara L; cardosins; ovine milk cheeses; vegetable coagulants
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.
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