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Influence of the technological properties of vegetable rennet ( C ynara cardunculus ) on the physicochemical, sensory and rheological characteristics of ‘ T orta del C asar’ cheese
Author(s) -
Ordiales Elena,
Martín Alberto,
Benito María José,
Fernández Margarita,
Casquete Rocío,
Guía Córdoba María
Publication year - 2014
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12129
Subject(s) - rennet , food science , rheology , chymosin , chemistry , casein , dairy industry , materials science , composite material
The purpose of this work was to investigate the influence of technological properties of vegetable rennet ( C ynara cardunculus ) on the characteristics of ‘ T orta del C asar’ cheese to establish the parameters that can be useful for quality control of this coagulant. The physicochemical, microbial, texture and sensory properties of the cheeses were evaluated and correlated to clotting and proteolytic activities of the vegetable rennets used for their manufacture. The level of in vitro degradation of α‐casein and κ‐casein/β‐casein degradation ratio was found to be good tools to predict the effect of vegetable rennet on the rheological properties of these cheeses.