Technological characterisation by free zone capillary electrophoresis (FCZE) of the vegetable rennet (Cynara cardunculus) used in “Torta del Casar” cheese-making

► We have developed a fast and economic procedure for the quality control of vegetable rennet. ► The method is based on FZCE analysis of methanol-soluble proteins. ► The FZCE profiles allow discriminating vegetal rennets with different technological properties. ► Relation between FZCE profiles of vegetal rennets and sensory quality of cheeses has also been found.