A vegetable coagulant powder, process for their preparation and their applications in the manufacture of cheeses.

摘要

A vegetable coagulant powder, process for their preparation and their applications in the manufacture of cheese. The coagulant is a concentrated powder based coagulating enzymes thistle flowers C. cardunculus (wild variety), substantially aseptic, with a protein content of 15-18%, a pH of 4.8-5.2, a water activity of from .200 to .340, and .031-.042 clotting activity RU. Said coagulant is obtained by aqueous extraction of said flowers, freezing the aqueous extract thus obtained and finally lyophilization thereof. The coagulant used in the production of cheeses, especially traditional cheeses made from sheep's milk, goat or mixtures thereof.