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首页> 外文期刊>Australian Journal of Dairy Technology >Tradition versus modernism in cheesemaking technology: a Portuguese case study encompassing plant coagulant, non-bovine milks and adventitious microflora.
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Tradition versus modernism in cheesemaking technology: a Portuguese case study encompassing plant coagulant, non-bovine milks and adventitious microflora.

机译：奶酪制造技术中的传统与现代主义：葡萄牙的案例研究，涉及植物凝结剂，非牛乳和不定微生物群。

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摘要

There is a long tradition of artisanal cheesemaking in Portugal. A number of cheese varieties are indeed manufactured locally from raw ewes' or goats' milk (or a mixture of both) at the farmhouse level, which are traded chiefly within their production area. Despite the current dominance of industrial cheeses on the world market obtained from pasteurised cows' milk, farmhouse ewes' and goats' milk cheeses still have an important market niche in that country, and are in increasingly higher demand owing to their organoleptic uniqueness. The most outstanding Appellation d'Origine Protegee (AOP) cheeses are Azeitao, Castelo Branco, Evora, Nisa, Serpa and Serra da Estrela, for which the milk is clotted with a plant coagulant without deliberate addition of any starter or non-starter culture. The aforementioned coagulant is a crude aqueous extract from the flowers of Cynara cardunculus (cardoon) - a kind of thistle related to the globe artichoke, which can be found in dry, stony areas in Southern Portugal. Its (aspartic) proteinases possess an unusually wide specificity towards cleavage of peptide bonds; their activity spectra account for an extensive primary proteolysis of caseins to medium- and small-sized peptides. On the other hand, the adventitious microflora entail several lactic acid bacteria, e.g. Leuconostoc lactis and L. mesenteroides ssp. dextranicum, Lactobacillus paracasei ssp. paracasei, Lactococcus lactis ssp. lactis and Enterococcus faecium; their contribution to flavour development throughout ripening is crucial, especially owing to secondary proteolysis followed by amino acid catabolism toward small volatile molecules with a very low odour threshold.
机译：葡萄牙有悠久的手工奶酪制作传统。实际上，许多奶酪品种是在农舍一级使用母羊或山羊奶（或两者的混合物）在当地生产的，这些奶酪主要在其生产区域内交易。尽管目前在世界市场上以巴氏消毒的牛奶制成的工业奶酪占主导地位，但农家母羊和山羊奶奶酪在该国仍具有重要的市场地位，并且由于其感官独特性而需求日益增加。最杰出的产地名称Protegee（AOP）奶酪是 Azeitao ， Castelo Branco ， Evora ， Nisa ， Serpa 和 Serra da Estrela ，使用植物凝结剂将牛奶凝结，而无需故意添加任何发酵剂或非发酵剂培养物。上面提到的凝结剂是从[Cynara cardunculus （cardoon）的花中提取的粗制水提取物-一种与朝鲜蓟有关的蓟，可以在葡萄牙南部干燥，石质的地区找到。它的（天冬氨酸）蛋白酶对肽键的切割具有异常广泛的特异性。它们的活性谱说明酪蛋白广泛的初级蛋白水解为中小型肽。另一方面，不定微生物群需要几种乳酸菌，例如乳酸菌。 乳酸乳球菌和 L。 mesenteroides ssp。 葡聚糖，副干酪乳杆菌 ssp。 paracasei ，乳酸乳球菌 ssp。 乳杆菌和粪肠球菌;它们在整个成熟过程中对风味形成的贡献至关重要，特别是由于二次蛋白水解，随后氨基酸分解代谢为气味阈值非常低的挥发性小分子。

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