Chemical and microbiological characteristics of ewe milk cheese (Los Pedroches) made with a powdered vegetable coagulant or calf rennet

摘要

A powdered vegetable coagulant obtained from the flowers of cardoon (Cynara cardunculus) was compared with calf rennet in batches of Los Pedroches cheese, by determining different chemical, biochemical, microbiological and sensory parameters, which were monitored over 3 months of ripening. For most chemical parameters (moisture, fat, protein, lactic acid, NaCl and pH), a(w) and the main groups of micro-organism (total viable, Enterobacteriaceae, coliforms, E. coli, lactic acid bacteria, moulds and yeasts) studied, no differences were observed between the two types of coagulants. However, higher casein hydrolysis was observed after 2 days of ripening in cheeses produced with the vegetable coagulant compared to those made with rennet. All nitrogen components (SN, NPN, AAN and NH3N) and flavour and aroma scores were significantly higher (P<0.05) in the cheese obtained with powdered vegetable coagulant.