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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
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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 

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