Use of vegetable coagulants in Murciano-Granadina goat milk

Authors

  • Víctor García Alcaraz
  • S. Rovira
  • R. Teruel
  • I. Roa
  • M. B. López
DOI: https://doi.org/10.6018/j/160161
Keywords: Cynara cardunculus, coagulants, CoAguLab<sup>TM</sup>, optic sensor, Berridge Method, goat milk

Abstract

The uses of alternative coagulants in cheese manufacture increase the products variability usually found in the market. Most of the vegetable coagulants used today are derived from Cynara cardunculus which allow the development of cheeses with different sensory characteristics. In this study, the clotting activity of two vegetable coagulants (wild cardoon: Cynara cardunculus subsp. flavescens and cultivated cardoon: Cynara cardunculus subsp. cardunculus) was compared with animal rennet and microbial coagulant in Murciano-Granadina goat milk. Two different procedures have been applied: Berridge method and optic sensor (CoAguLabTM). The corresponding means of vegetable, animal and microbial coagulant reflectance profiles obtained by CoAguLabTM were compared and no differences were found between vegetal and microbial coagulants, while differences were found between these and animal rennet (80% chymosin). Monitoring results showed the existence of a linear relationship between both methods, so that the optical sensor could be an alternative for Berridge method.

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How to Cite
García Alcaraz, V., Rovira, S., Teruel, R., Roa, I., & López, M. B. (2011). Use of vegetable coagulants in Murciano-Granadina goat milk. Anales de Veterinaria de Murcia, 27, 73–84. https://doi.org/10.6018/j/160161
Issue
Vol. 27 (2011)
Section
Trabajos Fin de Grado/Fin de Máster

 

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