Influence of the technological properties of vegetable rennet (Cynara cardunculus) on the physicochemical, sensory and rheological characteristics of 'Torta del Casar' cheese

摘要

The purpose of this work was to investigate the influence of technological properties of vegetable rennet (Cynara cardunculus) on the characteristics of 'Torta del Casar' 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 alpha-casein and kappa-casein/beta-casein degradation ratio was found to be good tools to predict the effect of vegetable rennet on the rheological properties of these cheeses