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L'utilisation d'extrait de Cynara cardunculus L. comme agent coagulant en fabrication de fromages à pâte molle et à pâte cuite
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avec la collaboration technique de M.
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A few problems were encountered in experiments on French and Italian cheeses; these included slightly more acid and bitter flavours and softer curd, with concomitant increased tendencies for loss of shape.
“However, a few problems were encountered; these included slightly more acid and bitter flavours and softer curd, with concomitant increased tendencies for loss of shape [2,3].”
From Advances in the role of a plant coagulant ( Cynara cardunculus ) in vitro and during ripening of cheeses from several milk species (2002) · cites this paper as [2]
The organoleptic findings (section 5, page unavailable) report that Cynara-made cheeses were softer and became deformed during ripening. The paper also reports bitterness in Camembert and Gruyère, describing it as pronounced rather than slight. These passages do not report a more acidic flavour or experiments on Italian cheeses. (LLM, conf=0.89)
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Citations
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Sorted by citations
Cheesemaking with vegetable coagulants—the use of Cynara L. for the production of ovine milk cheeses
Roseiro, L. B., Barbosa, M., Ames, J. M., & Wilbey, R. A. (2003) · International Journal of Dairy Technology · doi:10.1046/j.1471-0307.2003.00080.x · Cited by 200
Self-citationThe Technology, Chemistry, and Microbiology of Serra Cheese: A Review
Macedo, A. C., Xavier Malcata, F., & Oliveira, J. C. (1993) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(93)77505-0 · Cited by 98
Sousa, M. J., & Malcata, F. X. (2002) · Le Lait · doi:10.1051/lait:2002001 · Cited by 84
Metadata
- Authors
- BARBOSA, M., VALLES, E., VASSAL, L., MOCQUOT, G., NICOLAS, M., PITEL, G., & VACHOT, J. C.
- Venue
- Le Lait
- Publisher
- EDP Sciences
- Published
- 1976
- Volume
- 56
- Issue
- 551-552
- Pages
- 1-17
- ISSN
- 0023-7302 (ISSN-L)
- OpenAlex
- W1986579690
- Cited by
- 18
- References
- 0
- Citations by year
- 2019: 1 · 2018: 1 · 2014: 1
- FWCI
- 0.67
- Type
- journal article
- Language
- fr
- Open access
- bronze
- doi.org
- Locations
- Le Lait (publishedVersion)
- HAL (submittedVersion, other-oa)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Cynara cardunculus studies
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Keywords
- Cynara cardunculus, artichoke extract, coagulants, cheese production, soft cheese, natural coagulants
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