Article (Scientific journals)
Effect of brine concentration on physico-chemical characteristics, texture, rheological properties and proteolysis level of cheeses produced by an optimized wild cardoon rennet
Ben Amira, Amal; Arguelles Arias, Anthony; Fickers, Patrick et al.
2021In Journal of Food Science and Technology
Peer reviewed
 

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Keywords :
Brine; Cheese; Cynara cardunculus rennet; Rheology; Texture; Yield; Dairies; Plants (botany); Proteolysis; Textures; Viscoelasticity; Brine concentration; Cheese-making process; Cynara cardunculus; Mediterranean areas; Physicochemical characteristics; Response surface methodology; Rheological property; Salt concentration; Cheeses
Abstract :
[en] The main objective of this study was to test the efficiency of a wild cardoon (Cynara cardunculus L.) rennet, previously optimized by response surface methodology, in cheese making process; then to select the best brine concentration, leading to excellent cheese quality. Results showed that the optimized C. cardunculus rennet and chymosin produced curds with similar properties (yield, colour, texture, viscoelasticity), suggesting that this coagulant could replace successfully calf rennet. After brining at different salt concentrations (5, 7, 10 and 15%), we concluded that the use of 15% of salt in brine was an efficient way to reduce considerably the proteolysis level in C. cardunculus cheeses, stored for 28 d at 4 °C. At this salt level, the highest hardness, gumminess, viscoelasticity and yield of soft cheeses were also recorded. In conclusion, the satisfactory findings could open new opportunities to produce industrially the optimized C. cardunculus rennet and its cheeses in the Mediterranean area. © 2020, Association of Food Scientists & Technologists (India).
Disciplines :
Food science
Author, co-author :
Ben Amira, Amal ;  Gembloux Agro-Bio Tech, Laboratory of Food Science and Formulation, University of Liège, Passage des Déportés 2, Gembloux, B-5030, Belgium, National Engineering School of Sfax, Laboratory of Food Analysis, University of Sfax, Soukra Road, BP W-3038, Sfax, Tunisia
Arguelles Arias, Anthony ;  Gembloux Agro-Bio Tech, Laboratory of Microbial Processes and Interactions, University of Liège, Passage des Déportés 2, Gembloxu, B-5030, Belgium
Fickers, Patrick ;  Université de Liège - ULiège > Département GxABT > Microbial, food and biobased technologies
Attia, H.;  National Engineering School of Sfax, Laboratory of Food Analysis, University of Sfax, Soukra Road, BP W-3038, Sfax, Tunisia
Besbes, S.;  National Engineering School of Sfax, Laboratory of Food Analysis, University of Sfax, Soukra Road, BP W-3038, Sfax, Tunisia
Blecker, Christophe ;  Université de Liège - ULiège > Département GxABT > SMARTECH
Language :
English
Title :
Effect of brine concentration on physico-chemical characteristics, texture, rheological properties and proteolysis level of cheeses produced by an optimized wild cardoon rennet
Publication date :
2021
Journal title :
Journal of Food Science and Technology
ISSN :
0022-1155
eISSN :
0975-8402
Publisher :
Springer
Peer reviewed :
Peer reviewed
Available on ORBi :
since 23 February 2021

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