Agricultura, Centro Tecnológico Agroalimentario Extremadura (CTAEX), Ctra. Villafranco a Balboa Km. 1.2, Villafranco del Guadiana, 06195 Badajoz, Spain.
J Dairy Res. 2013 Nov;80(4):429-38. doi: 10.1017/S0022029913000411. Epub 2013 Sep 24.
The purpose of this work was to analyse the influence of rennet from different Cynara cardunculus plants, selected for its clotting and proteolytic activity on caseins, on the characteristics of manufactured 'Torta del Casar' cheeses. After classifying the cardoon according to proteolytic activity into five groups of greater or lesser activity, 16 batches of cheeses were made with rennet derived from different wild cardoon plants. We observed a major development of the proteolysis during ripening leading to the generation of non-protein nitrogen compounds. Especially noteworthy was the relationship of amino acid nitrogen (AN) generation with rennet clotting activity after 24 h of maceration, and the fact that the production of biogenic amines was not related to the proteolytic activity of the rennet. The activities of the rennet observed 'in vitro' were also developed 'in vivo' in the cheeses, with the different rennets used affecting the final sensory characteristics of cheeses. The rennet with high clotting activity after 24 h of maceration was positively correlated with the creaminess, viscosity, and acceptability of the cheese. However, the high proteolytic activity rennet negatively influenced the acidity, bitterness, and creaminess parameters. Therefore the most appropriate cardoons for making this cheese are those with higher clotting activities and moderate proteolytic activities especially on β-casein. The use of controlled and characterised cardoons in the manufacturing process of Torta del Casar is fundamental to obtaining the homogeneous product demanded by the Torta del Casar Registry of the Protected Designation of Origin.
本研究旨在分析不同菊苣品种（因其凝乳和蛋白水解活性而选择）来源的凝乳酶对加工“塔塔罗·德尔·卡萨尔”奶酪特性的影响。根据凝乳酶对酪蛋白的凝乳和蛋白水解活性，将菊苣分为五个活性不同的组，用来自不同野生菊苣植物的凝乳酶制作了 16 批奶酪。我们观察到在成熟过程中蛋白质水解的主要发展，导致非蛋白氮化合物的生成。特别是氨基酸氮（AN）生成与浸泡 24 小时后凝乳酶凝乳活性之间的关系，以及生物胺的产生与凝乳酶的蛋白水解活性无关，这两点值得关注。在奶酪中也观察到了“体外”观察到的凝乳酶活性，不同的凝乳酶影响了奶酪的最终感官特性。在浸泡 24 小时后具有高凝乳活性的凝乳酶与奶酪的奶油味、粘性和可接受性呈正相关。然而，高蛋白水解活性凝乳酶会对酸度、苦味和奶油味参数产生负面影响。因此，对于制作这种奶酪，最适合的菊苣是那些凝乳活性较高且蛋白水解活性适中的菊苣，尤其是对β-酪蛋白。在“塔塔罗·德尔·卡萨尔”奶酪的生产过程中使用受控制和具有特征的菊苣对于获得受“塔塔罗·德尔·卡萨尔”原产地保护名称注册要求的同质产品至关重要。
