Cheesemaking with vegetable coagulants - the use of Cynara L. for the production of ovine milk cheeses

L.B. Roseiro, M. Barbosa, Jennifer Ames, R.A. Wilbey

Research output: Contribution to journalArticlepeer-review

102 Citations (Scopus)

Abstract

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.
Original languageEnglish
Pages (from-to)76-85
Number of pages10
JournalInternational Journal of Dairy Technology
Volume56
Issue number2
Publication statusPublished - May 2003

ASJC Scopus subject areas

  • Food Science
  • Bioengineering

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