| Autor: |
Bravo Bolívar MS; Department of Agricultural and Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy., Pasini F; Department of Agricultural and Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy.; Interdepartmental Centre of Industrial Agri-Food Research (CIRI Agroalimentare), University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy., Marzocchi S; Department of Agricultural and Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy., Ravagli C; Department of Agricultural and Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy., Tedeschi P; Department of Chemical, Pharmaceutical and Agricultural Sciences, University of Ferrara, Via Luigi Borsari 46, 44121 Ferrara, Italy. |
| Abstrakt: |
Milk coagulation is a process used for the formulation of different dairy products such as cheese. In this process, milk undergoes changes in its chemical stability thanks to acidification or enzymatic reactions. Traditionally, milk coagulation has been carried out with rennet of animal origin, but recently, the research of new types of rennet such as microbial rennet and vegetable rennet has increased. This study aims to present an organized review of the most relevant information on lactic coagulation, its relationship with vegetable rennets, and the importance of the botanical genus Cynara in the extraction of vegetable rennets, focusing on the coagulant potential of artichoke ( Cynara scolymus ). We conducted this literature review and found that lactic coagulation and vegetable rennets are linked through the enzymatic activity of the latter. The results of the main studies demonstrated a strong relationship between vegetable rennets and protease enzymes as well as the presence of these enzymes in extracts of cardoon ( Cynara scolymus ) and artichoke ( Cynara scolymus ). In addition, studies highlight the presence of thistle extracts in artisanal cheese preparations in the Iberian Peninsula. Based on the results of the studies, a comparison between cheeses made with vegetable rennet and those made with traditional rennet was also carried out. Although the results show that the use of vegetable rennet in the manufacture of cheese can confer undesirable characteristics, the use of extracts from Cynara plants demonstrates that vegetable rennets have an industrial potential, especially the one obtained from artichoke ( Cynara scolymus ) due to its high availability. Nevertheless, specific studies are required for a better understanding and application of this rennet. |
