Development and physicochemical characterization of artisanal Minas Canastra cheese produced with Cynara cardunculus L.

• Autor(a) principal: Borges, Eduardo José
• Data de Publicação: 2019
• Outros Autores: Castro, Mariana Torres de, Freitas, Amanda Rodrigues Franco de, Borges, Ana Cláudia, Santos, Priscila Alonso dos
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Revista do Instituto de Laticínios Cândido Tostes
• Texto Completo: https://www.revistadoilct.com.br/rilct/article/view/697
• topic: raw milk; thistle; maturation; texture; Canastra cheese.; leite cru; cardo ; maturação; textura; queijo Canastra.

Artisanal Minas Canastra cheese (AMC) is produced from raw milk, with the addition of coagulant and endogenous culture. The cheese is then shaped, handpressed, dry-salted, and matured for twenty-two days. Cynara cardunculus L. (C.C.L.) is a perennial plant from the Mediterranean region, and enzymes used as milk-coagulating agents (cardosins) can be obtained from its dried flowers. The present study aimed at developing and evaluating the physicochemical characteristics of AMC cheese, produced with three different concentrations of C.C.L. The experimental cheeses exhibited proteolysis extension and depth indexes higher to traditional Canastra cheese. The pH and moisture content were not influenced by the type of coagulant. Moreover, the cheeses obtained using the plant coagulant (T1, T2, and T3) exhibited a softer texture (3.78N, 3.70N, and 3.31N, respectively) when compared with the traditional cheese (6.47N), during a 43-day period of maturation. The fracturability of the cheese control after such period (7.12N) also showed to be considerably higher than all of the treatments (3.72N, 3.70N, and 3.31N). These results indicate the possibility of producing cheeses with desirable sensorial characteristics within the minimum required maturation period, following the typical physicochemical parameters of AMC cheese.