Hostname: page-component-78c5997874-8bhkd Total loading time: 0 Render date: 2024-11-17T17:20:28.776Z Has data issue: false hasContentIssue false
  • English
  • Français

Proteolytic effect of Cynara cardunculus rennet for use in the elaboration of ‘Torta del Casar’ cheese

Published online by Cambridge University Press:  24 September 2013

Elena Ordiales ,
Maria José Benito ,
Alberto Martin ,
Margarita Fernández ,
Alejandro Hernández  and
Maria de Guia Córdoba
Elena Ordiales
Affiliation:
Agricultura, Centro Tecnológico Agroalimentario Extremadura (CTAEX), Ctra. Villafranco a Balboa Km. 1.2, Villafranco del Guadiana, 06195 Badajoz, Spain
Maria José Benito*
Affiliation:
Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra. de Cáceres s/n, 06071 Badajoz, Spain
Alberto Martin
Affiliation:
Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra. de Cáceres s/n, 06071 Badajoz, Spain
Margarita Fernández
Affiliation:
Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra. de Cáceres s/n, 06071 Badajoz, Spain
Alejandro Hernández
Affiliation:
Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra. de Cáceres s/n, 06071 Badajoz, Spain
Maria de Guia Córdoba
Affiliation:
Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra. de Cáceres s/n, 06071 Badajoz, Spain
*
*For correspondence; e-mail: mjbenito@unex.es
Get access Rights & Permissions [Opens in a new window]

Abstract

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.

Keywords

Torta del CasarCynara cardunculus L.proteolysisbiogenic amines
Type
Research Article
Information
Journal of Dairy Research , Volume 80 , Issue 4 , November 2013 , pp. 429 - 438
Copyright
Copyright © Proprietors of Journal of Dairy Research 2013 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Agboola, SO, Chan, HH, Zhao, J & Rehman, A 2009 Can the use of Australian cardoon (Cynara cardunculus, L.) coagulant overcome the quality problems associated with cheese made from ultrafiltered milk? LWT – Food Science and Technology 42 1352–1359Google Scholar
Benito, MJ, Rodriguez, M, Córdoba, MG & Andrade, MJ 2005 Effect of the fungal protease EPg222 on proteolysis and texture in the dry fermented sausage ‘salchichón.’ Journal of the Science of Food and Agriculture 85 273–280Google Scholar
Benito, MJ, Martín, A, Aranda, E, Pérez-Nevado, F, Ruiz-Moyano, S & Córdoba, MG 2007 Characterization and selection of autochthonous lactic acid bacteria isolated from traditional Iberian dry-fermented Salchichón and Chorizo sausages. Journal of Food Science 72 193–201Google Scholar
Caron, A, St-Gelais, D & Pouliot, Y 1997 Coagulation of milk enriched with ultrafiltrated or diafiltered milk retentate powders. International Dairy Journal 7 445–451Google Scholar
Bradford, MM 1976 Rapid and sensitive method for the quantification of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry 72 248–254Google Scholar
Casquete, R, Benito, MJ, Martín, A, Ruiz-Moyano, S, Córdoba, JJ & Córdoba, MG 2012 Role of an autochthonous starter culture and the protease EPg222 on the sensory and safety properties of a traditional Iberian dry-fermented sausage ‘salchichón.’ Food Microbiology 28 1432–1440Google Scholar
Contreras, M, Izquierdo, P, Allara, M, García, A, Torres, G & Céspedes, E 2007 Biogenic amines determination in Ripened Cheeses. Revista Científica, FCV-LUZ, Vol. XVII 1 89–95Google Scholar
Creamer, LK & Olson, NF 1982 Rehological evaluation of maturing Cheddar cheese. Journal of Food Science 47 631–636Google Scholar
Delgado, FJ, Rodríguez-Pinilla, J, González-Crespo, J, Ramírez, R & Roa, I 2010 Proteolysis and texture changes of a Spanish soft cheese (‘Torta del Casar’) manufactured with raw ewe milk and vegetable rennet during ripening. International Journal of Food Science and Technology 45 512–519Google Scholar
Dulley, JR 1974 The contribution of rennet and starter enzymes to proteolysis in cheese. Australian Journal of Dairy Technology 29(2) 65–69Google Scholar
Enne, G, Elez, D, Fondrini, F, Bonizzi, I, Feligini, M, Aleandri, R 2005 High-performance liquid chromatography of governing liquid to detect illegal bovine milk's addition in water buffalo Mozzarella: comparison with results from raw milk from raw milk and cheese matrix. Journal of Chromatography A 1094 169–174CrossRefGoogle ScholarPubMed
Fernández-Salguero, J, Sanjuán, E 1999 Influence of vegetable and animal rennet on proteolysis during ripening in ewe's milk cheese. Food Chemistry 64 177–183Google Scholar
Fox, PF 1993 Cheese: an overview. In: Cheese: Chemistry, Physics and Microbiology, Vol. 1, pp. 1–36. (Ed. Fox, PF). London: Chapman & HallGoogle Scholar
Fox, PF & McSweeney, PLH 1996 Proteolysis in cheese during ripening. Food Reviews International 12 457–509Google Scholar
Galán, E, Prados, F, Pino, A, Tejeda, L & Fernández-Salguero, J 2008 Influence of different amounts of vegetable coagulant from cardoon Cynara cardunculus and calf rennet on the proteolysis and sensory characteristics of cheese made with sheep milk. International Dairy Journal 18 93–98Google Scholar
Galán, E, Cabezas, L & Fernández-Salguero, J 2012 Proteolysis, microbiology and sensory properties of ewe's milk cheese produced with plant coagulant from cardoon Cynara cardunculus, calf rennet or a mixture thereof. International Dairy Journal 25 92–96Google Scholar
International Dairy Federation 1992 Bovine rennets. Determination of total milk-clotting activity. Brussels: FID-IDF Standard no. 157Google Scholar
International Dairy Federation 1993 Milk. Determination of nitrogen content (Kjeldahl method). Brussels: FID-IDF Standard no. 20bGoogle Scholar
Krízek, M & Pelikanova, T 1998 Determination of seven biogenic amines in foods by micellar electrokinetic capillary chromatography. Journal of Chromatography A 815 243–250Google Scholar
Laemmli, UK 1970 Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227 680–685CrossRefGoogle ScholarPubMed
Lawrence, RC, Creamer, LK & Gilles, J 1987 Texture development during cheese ripening. Journal of Dairy Science 70 1748–1760Google Scholar
Macedo, IQ, Faro, CJ & Pires, EV 1993 Specificity and kinetics of the milk-clotting enzyme from Cardoon (Cynara cardunculus, L) toward bovine k-casein. Journal of Agricultural and Food Chemistry 41 1537–1540Google Scholar
Macedo, AC & Malcata, FX 1996 Changes in the major free fatty acids in Serra cheese throughout ripening. International Dairy Journal 6 1087–1097Google Scholar
Martín, A, Colín, B, Aranda, E, Benito, MJ & Córdoba, MG 2007 Characterizacion of Micrococaceae isolated from Iberian dry-cured sausages. Meat Science 75 696–708Google Scholar
Mas Mayoral, M, González Crespo, J & Nieto Villaseca, MJ 1991 Casar cheese: production, physicochemical and microbiological characteristics. Archivos de Zootecnia 40 359–369Google Scholar
McSweeney, PLH & Sousa, MJ 2000 Biochemical pathways for the production of flavour compounds in cheese during ripening: A review. Le Lait 80 293–324Google Scholar
Núñez, M, Fernández del Pozo, B, Rodríguez Martín, MA, Gaya, P & Medina, M 1991 Effect of vegetable and animal rennet on chemical, microbiological, rheological and sensory characteristics of La Serena cheese. Journal of Dairy Research 58 511–519Google Scholar
Ordiales, E, Martín, A, Benito, MJ, Hernández, A, Ruíz-Moyano, S & Córdoba, MG 2012 Technological characterisation by free zone capillary electrophoresis (FZCE) of the vegetable rennet (Cynara cardunculus) used in ‘Torta del Casar’ cheese-making. Food Chemistry 133 227–235CrossRefGoogle Scholar
Regulation (CE) 1491/2003 of European Commission of 25 of August: Registration of the Protected Designation of Origin ‘Torta del Casar’ in the Register of Protected Designations of Origin and the Protected Geographic IndicationsGoogle Scholar
Roa, I, López, MB & Mendiola, FJ 1999 Residual clotting activity and ripening properties of vegetable rennet from Cynara cardunculus in La Serena cheese. Food Research International 32 413–419CrossRefGoogle Scholar
Sanjuán, E, Millán, R, Saavedra, P, Carmona, MA, Gómez, R & Fernández-Salguero, J 2002 Influence of animal and vegetable rennet on the physicochemical characteristics of Los Pedroches cheese during ripening. Food Chemistry 78 281–289Google Scholar
Sousa, MJCF 1993 Plant Rennet Subtitute from Flowers of Cynara cardunculus. MSc Thesis. National University of Ireland CorkGoogle Scholar
Sousa, MJ & Malcata, FX 1998 Proteolysis of ovine and caprine caseins in solution by enzymatic extracts of Cynara cardunculus cheese. Enzyme Microbiology and Technology 22 305–314CrossRefGoogle Scholar
Sousa, MJ, Ardö, Y & McSweeney, PLH 2001 Advances in the study of proteolysis during cheese ripening. International Dairy Journal 11 327–345CrossRefGoogle Scholar
St-Gelais, D & Haché, S 2005 Effect on β-casein concentration in cheese milk on rennet coagulation properties, cheese composition and cheese ripening. Food Research International 38 523–531CrossRefGoogle Scholar
Tavaria, FK, Sousa, MJ & Malcata, FX 2001 Storage and lyophilization effects of extracts of Cyanra cardunculus on the degradation of ovine and caprine caseins. Food Chemistry 72 79–88Google Scholar
Valdés, B, Talavera, S & Fernández-Galiano, E 1987 Flora Vascular de Andalucía Occidental. S.A. Barcelona, Spain: Ketres EditoraGoogle Scholar
Van Hekken, DL & Holsinger, VH 2000 Use of cold microfiltration to produce unique β-casein enriched milk gels. Lait 80 69–76Google Scholar
Veloso, ACA, Teixeira, N, Peres, AM, Mendoça, A & Ferreira, IMPLVO 2004 Evaluation of cheese authenticity and proteolysis by HPLC and urea-polyacrilamide gel electrophoresis. Food Chemistry 87 289–295Google Scholar
Verissimo, P, Esteves, C, Faro, C & Pires, E 1995 The vegetable rennet of Cynara cardunculus L. contains two proteinases with chimosin and pepsin-like specificities. Biotechnology Letters 17 621–626Google Scholar
Verissimo, P, Faro, C, Moir, AJ, Lin, Y, Tang, J & Pires, E 1996 Purification, characterization, and partial amino acid sequencing of two new aspartic proteinases from fresh flowers of Cynara cardunuclus, L. European Journal Biochemistry 235 762–768Google Scholar