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首页> 外文期刊>International Dairy Journal >Influence of different amounts of vegetable coagulant from cardoon Cynara cardunculus and calf rennet on the proteolysis and sensory characteristics of cheeses made with sheep milk.
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Influence of different amounts of vegetable coagulant from cardoon Cynara cardunculus and calf rennet on the proteolysis and sensory characteristics of cheeses made with sheep milk.

机译：菜豆Cynara小菜和小牛凝乳酶不同量的植物凝结剂对羊奶制奶酪的蛋白水解和感官特性的影响。

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摘要

Different amounts of powdered vegetable coagulant (PVC) obtained from Cynara cardunculus (normal amount=PVC; double the normal amount=2PVC) were compared with calf rennet in cheese made from sheep milk, by determining different chemical, biochemical, and sensory characteristics throughout of 6 months of ripening. For most of the chemical parameters studied, no differences were observed between the coagulants assayed. However, significantly higher (p<0.05) levels of casein hydrolysis, measured as soluble nitrogen (SN), non-protein nitrogen (NPN), amino acid nitrogen (AAN) and ammonia-nitrogen (N.NH< sub>3), were observed after 2 days of ripening in cheeses produced with 2PVC compared with those made with normal amount of PVC. Furthermore, only the levels of SN and NPN were significantly higher (p<0.05) in cheeses produced with PVC than those obtained with calf rennet. The main sensory characteristics were enhanced (p<0.05) in cheeses obtained with vegetable coagulant in comparison to those made with calf rennet. The bitter taste of cheeses produced with 2PVC was not significantly stronger (p>0.05) than in those produced with a normal amount of vegetable coagulant (PVC). The increased proteolytic activity of the vegetable enzymes enables manufacturers to produce fully ripened cheeses (especially when the amount of the vegetable coagulant is doubled) with all the genuine end-product organoleptic characteristics approximately 3 months earlier than if calf rennet is used.
机译：通过确定整个过程中不同的化学，生化和感官特性，将从羊奶中获得的不同量的粉末状植物凝结剂（PVC）（正常量= PVC;两倍于正常量= 2PVC）与牛乳凝乳酶比较于羊奶制成的奶酪。成熟的6个月。对于所研究的大多数化学参数，在测定的凝结剂之间未观察到差异。但是，以可溶性氮（SN），非蛋白质氮（NPN），氨基酸氮（AAN）和氨氮（N.NH 3 0.05）。植物酶的蛋白水解活性增强，使制造商能够生产出完全成熟的奶酪（尤其是当植物凝结剂的含量增加一倍时），而如果使用小牛凝乳酶，则具有真正的最终产品感官特性。

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