Vioque M, Gómez R, Sánchez E, Mata C, Tejada L, Fernández-Salguero J
Departamento de Bromatología y Tecnología de los Alimentos, Universidad de Córdoba, Campus de Rabanales, Edificio C-1, E-14014 Córdoba, Spain.
J Agric Food Chem. 2000 Feb;48(2):451-6. doi: 10.1021/jf990326v.
The chemical and microbial characteristics as well as the flavor and aroma of Los Pedroches cheese made using aqueous extracts of Cynara cardunculus L. flowers were compared with those of cheeses manufactured with extracts of Cynara humilis L. throughout ripening. The two thistle species assayed were found to have no appreciable effect on the moisture, fat, protein, and NaCl contents of the cheese or on its water activity, flavor, and aroma; however, the use of C. humilis resulted in reduced lactic acid content (p < 0.001) and higher pH values (p < 0.05) relative to those of cheese specimens produced with C. cardunculus. The protein breakdown of the cheeses was assessed in terms of soluble nitrogen (SN), nonprotein nitrogen (NPN), and amino acid nitrogen (AAN). Proteolysis was more marked and rapid in cheese containing C. cardunculus as coagulant, the SN and NPN contents of which were significantly higher (p < 0. 01) than those of the cheese obtained with the species C. humilis; AAN contents were similar in both species of Cynara throughout ripening. Although total viable, coliform, and lactobacilli counts were similar in cheeses produced with both types of plant coagulant throughout ripening, enterobacteria and yeasts counts (p < 0.01) and molds counts (p < 0.05) were higher in cheese produced with C. humilis than in cheese obtained with C. cardunculus.
在整个成熟过程中，对使用刺菜蓟（Cynara cardunculus L.）花的水提取物制作的洛斯佩德罗切斯奶酪的化学和微生物特性以及风味和香气，与用矮刺菜蓟（Cynara humilis L.）提取物制作的奶酪进行了比较。结果发现，所检测的这两种蓟类植物对奶酪的水分、脂肪、蛋白质和氯化钠含量及其水分活度、风味和香气没有明显影响；然而，与使用刺菜蓟制作的奶酪样品相比，使用矮刺菜蓟导致乳酸含量降低（p < 0.001），pH值升高（p < 0.05）。根据可溶性氮（SN）、非蛋白氮（NPN）和氨基酸氮（AAN）评估奶酪的蛋白质分解情况。以刺菜蓟作为凝固剂的奶酪中蛋白质水解更为明显且迅速，其SN和NPN含量显著高于（p < 0.01）用矮刺菜蓟制作的奶酪；在整个成熟过程中，两种刺菜蓟的AAN含量相似。尽管在整个成熟过程中，用这两种植物凝固剂制作的奶酪中总活菌数、大肠菌群数和乳酸菌数相似，但用矮刺菜蓟制作的奶酪中肠杆菌和酵母菌数（p < 0.01）以及霉菌数（p < 0.05）高于用刺菜蓟制作的奶酪。
