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Future Perspective and Technological Innovation in Cheese Making Using Artichoke (Cynara scolymus) as Vegetable
Michael Steven Bravo Bolívar1, Federica Pasini1,2, Silvia Marzocchi1
1Department of Agricultural and Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy.
Foods (Basel, Switzerland)
|August 26, 2023
Summary
This review explores lactic coagulation and vegetable rennets, particularly from the Cynara genus. Artichoke (Cynara scolymus) extracts show potential as a sustainable rennet source for cheesemaking.
Area of Science:
- Dairy Science
- Food Chemistry
- Botany
Background:
- Milk coagulation is crucial for dairy products like cheese.
- Traditional animal rennet is being supplemented by microbial and vegetable rennets.
- The genus *Cynara* is explored for its coagulant properties.
Purpose of the Study:
- To review lactic coagulation and its link to vegetable rennets.
- To highlight the role of *Cynara* species, specifically artichoke (*Cynara scolymus*), in rennet extraction.
- To assess the industrial potential of vegetable rennets in cheesemaking.
Main Methods:
- Literature review of scientific studies on milk coagulation and vegetable rennets.
- Analysis of enzymatic activity in plant extracts.
- Comparison of cheeses produced with vegetable versus traditional rennets.
Main Results:
- Lactic coagulation and vegetable rennets are connected via enzymatic activity, primarily proteases.
- Protease enzymes are present in extracts of cardoon and artichoke (*Cynara scolymus*).
- Artichoke (*Cynara scolymus*) extracts show industrial potential due to availability, despite potential undesirable characteristics.
Conclusions:
- Vegetable rennets, especially from *Cynara* plants like artichoke, have significant industrial potential for cheesemaking.
- Further research is needed to fully understand and optimize the application of artichoke rennet.
- The use of *Cynara* extracts in artisanal cheese is noted, particularly in the Iberian Peninsula.
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