Um estudo sobre o coalho vegetal (cardo) na produção de queijo Flor de Guía
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Data
2020
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Edições Universitárias Lusófonas
Resumo
A Denominação de Origem Protegida para o queijo Flor de Guia inclui dois requisitos fundamentais: o uso exclusivo de
coalho vegetal (cardo) de Cynara cardunculus var. ferocissima ou Cynara escolymus, como coagulante do leite, e o uso
de certas percentagens de leite em relação às espécies de origem. Estas duas variáveis, dependendo do critério aleatório do
produtor de queijos, revelam-nos o interesse de conhecer a possível influência que elas podem ter no processo de produção
e, portanto, também a variabilidade das características finais do queijo. Assim, os objectivos propostos foram estudar a
influência do uso, por um lado, de diferentes concentrações de cardo (C. cardunculus) na coagulação de diferentes tipos
de leite e, por outro lado, em diferentes misturas de tipos de leite (de diferentes espécies) no tempo de coagulação. Os
testes para a actividade coagulante foram realizados seguindo a técnica de Berridge modificada pelo método NOVO,
obtendo a solução enzimática de flores de cardo secas em maceração, fornecidas por um queijeiro. Os ensaios mostraram
actividade coagulante aumentada à medida que a concentração de extracto de cardo aumentou (especialmente em baixas
concentrações e nos leites de ovelha e vaca), bem como a percentagem de leite de ovelha nas misturas usadas como
substrato. Investigações adicionais sobre o uso dessas duas variáveis, combinando altas percentagens de leite de ovelha e
extractos de cardo de força moderada, serão necessárias para melhorar as características sensoriais do queijo Flor de Guia.
The Protected Designation of Origin for Flor de Guia Cheese includes two fundamental requirements: the exclusive use of vegetable (thistle) rennet from Cynara cardunculus var. ferocisisima or Cynara escolymus, as a milk coagulant, and to use certamm percentages of milk with respect to the species of origin. These two variables, depending on the random criterion of the cheese-maker, give us the interest of knowing the possible influence they may have on the production process and therefore also on the variability of the final characteristics of the cheese. Thus, the proposed objectives were to study the influence of the use, on the one hand, of different concentrations of thistle (C. cardunculus) on the coagulation of different milk types and, on the other, of different mixtures of milk types (of different species) on the coagulation time. The tests for the coagulant activity were carried out following the Berridge technique modified by the NOVO method, obtaining the enzymatic solution from dried thistle flowers in maceration provided by a cheesemaker. The assays showed increased coagulant activity as the concentration of thistle extract increased (especially at low concentrations and on sheep and cow milk) as well as the percentage of sheep milk m the mixtures used as substrate. Further investigations about the use of these two variables, combining high percentages of sheep's milk and thistle extracts of moderate strength, will need for improving the sensory characteristics of Flor de Guia cheese
The Protected Designation of Origin for Flor de Guia Cheese includes two fundamental requirements: the exclusive use of vegetable (thistle) rennet from Cynara cardunculus var. ferocisisima or Cynara escolymus, as a milk coagulant, and to use certamm percentages of milk with respect to the species of origin. These two variables, depending on the random criterion of the cheese-maker, give us the interest of knowing the possible influence they may have on the production process and therefore also on the variability of the final characteristics of the cheese. Thus, the proposed objectives were to study the influence of the use, on the one hand, of different concentrations of thistle (C. cardunculus) on the coagulation of different milk types and, on the other, of different mixtures of milk types (of different species) on the coagulation time. The tests for the coagulant activity were carried out following the Berridge technique modified by the NOVO method, obtaining the enzymatic solution from dried thistle flowers in maceration provided by a cheesemaker. The assays showed increased coagulant activity as the concentration of thistle extract increased (especially at low concentrations and on sheep and cow milk) as well as the percentage of sheep milk m the mixtures used as substrate. Further investigations about the use of these two variables, combining high percentages of sheep's milk and thistle extracts of moderate strength, will need for improving the sensory characteristics of Flor de Guia cheese
Descrição
Biomedical and biopharmaceutical research : jornal de investigação biomédica e biofarmacêutica
Palavras-chave
MEDICINA, QUEIJOS, INDÚSTRIA ALIMENTAR, MEDICINE, CHEESES, FOOD INDUSTRY, CARDO, COALHO, RENNET, THISTLE