Serra Andrea, Conte Giuseppe, Corrales-Retana Leonor, Casarosa Laura, Ciucci Francesca, Mele Marcello
Department of Agriculture, Food and Environment, University of Pisa, via del Borghetto 80, 56124 Pisa, Italy.
Center of Agricultural and Environmental Studies "E. Avanzi", University of Pisa, via Vecchia di Marina, San Piero a Grado, 6-56122 Pisa, Italy.
Foods. 2020 May 15;9(5):637. doi: 10.3390/foods9050637.
Kiwifruit is an interesting alternative to chymosin for milk coagulation. Although the clotting properties of actinidin (the proteolytic agent present in kiwi) have been widely investigated, little is known about the nutraceutical and organoleptic effects of kiwifruit on the characteristics of cheese. We investigated kiwifruit pulp, compared to calf rennet, in cheesemaking using sheep and buffalo milk. Although the kiwifruit extract showed a longer coagulation and syneresis time than calf rennet, it could nevertheless be exploited as a plant coagulant due to its positive effect on the nutraceutical properties. In fact, the sheep and buffalo cheese were higher in polyphenols and phytosterols than the cheese obtained using calf rennet. In addition, the nutraceutical properties were enhanced, with just a slight effect on the aroma of the cheese.
奇异果是一种有趣的用于牛奶凝固的凝乳酶替代品。尽管猕猴桃中的蛋白水解酶——猕猴桃碱的凝结特性已得到广泛研究，但对于奇异果对奶酪特性的营养和感官影响却知之甚少。我们在使用绵羊奶和水牛奶制作奶酪的过程中，将奇异果果肉与小牛凝乳酶进行了比较。尽管奇异果提取物的凝固和收缩时间比小牛凝乳酶长，但由于其对营养特性有积极影响，仍可作为一种植物凝固剂加以利用。事实上，用奇异果提取物制作的绵羊奶酪和水牛奶酪中的多酚和植物甾醇含量高于使用小牛凝乳酶制作的奶酪。此外，其营养特性得到了增强，而对奶酪香气的影响微乎其微。
