Abstract
The uses of alternative coagulants in cheese manufacture increase the products variability usually found in the market. Most of the vegetable coagulants used today are derived from Cynara cardunculus which allow the development of cheeses with different sensory characteristics. In this study, the clotting activity of two vegetable coagulants (wild cardoon: Cynara cardunculus subsp. flavescens and cultivated cardoon: Cynara cardunculus subsp. cardunculus) was compared with animal rennet and microbial coagulant in Murciano-Granadina goat milk. Two different procedures have been applied: Berridge method and optic sensor (CoAguLabTM). The corresponding means of vegetable, animal and microbial coagulant reflectance profiles obtained by CoAguLabTM were compared and no differences were found between vegetal and microbial coagulants, while differences were found between these and animal rennet (80% chymosin). Monitoring results showed the existence of a linear relationship between both methods, so that the optical sensor could be an alternative for Berridge method.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
