Proteolysis, microbiology and sensory properties of ewes’ milk cheese produced with plant coagulant from cardoon Cynara cardunculus, calf rennet or a mixture thereof

Cheeses made from ewes’ milk by using calf rennet (CR) were compared with those produced with powdered plant coagulant (PPC) obtained from Cynara cardunculus or 50:50 mixture of PPC and CR, by determining different chemical, biochemical, microbiological and sensory characteristics throughout the ripening. For most of the chemical and microbiological parameters studied, no differences were observed between the coagulants used. However, significantly higher (P < 0.05) levels of pH 4.6-soluble nitrogen (pH 4.6-SN) and 12% trichloroacetic acid-soluble nitrogen (TCA-SN) were observed in cheeses manufactured with PPC and CR/PPC compared with cheese made with CR. The levels of pH 4.6-SN in PPC cheeses were very similar to those obtained with the mixture of CR and PPC. Both cheese types acquired the typical sensory characteristics faster than the same cheeses made with CR for most of the sensory attributes studied.