Nutraceutical and Technological Properties of Buffalo and Sheep Cheese Produced by the Addition of Kiwi Juice as a Coagulant
Kiwifruit is an interesting alternative to chymosin for milk coagulation. Although the clotting properties of actinidin (the proteolytic agent present in kiwi) have been widely investigated, little is known about the nutraceutical and organoleptic effects of kiwifruit on the characteristics of chees...
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MDPI AG
2020-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/5/637 |
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doaj-77c82698cf9a453790e328fb478746aa2020-11-25T03:02:59ZengMDPI AGFoods2304-81582020-05-01963763710.3390/foods9050637Nutraceutical and Technological Properties of Buffalo and Sheep Cheese Produced by the Addition of Kiwi Juice as a CoagulantAndrea Serra0Giuseppe Conte1Leonor Corrales-Retana2Laura Casarosa3Francesca Ciucci4Marcello Mele5Department of Agriculture, Food and Environment, University of Pisa, via del Borghetto 80, 56124 Pisa, ItalyDepartment of Agriculture, Food and Environment, University of Pisa, via del Borghetto 80, 56124 Pisa, ItalyDepartment of Agriculture, Food and Environment, University of Pisa, via del Borghetto 80, 56124 Pisa, ItalyDepartment of Agriculture, Food and Environment, University of Pisa, via del Borghetto 80, 56124 Pisa, ItalyDepartment of Agriculture, Food and Environment, University of Pisa, via del Borghetto 80, 56124 Pisa, ItalyDepartment of Agriculture, Food and Environment, University of Pisa, via del Borghetto 80, 56124 Pisa, ItalyKiwifruit is an interesting alternative to chymosin for milk coagulation. Although the clotting properties of actinidin (the proteolytic agent present in kiwi) have been widely investigated, little is known about the nutraceutical and organoleptic effects of kiwifruit on the characteristics of cheese. We investigated kiwifruit pulp, compared to calf rennet, in cheesemaking using sheep and buffalo milk. Although the kiwifruit extract showed a longer coagulation and syneresis time than calf rennet, it could nevertheless be exploited as a plant coagulant due to its positive effect on the nutraceutical properties. In fact, the sheep and buffalo cheese were higher in polyphenols and phytosterols than the cheese obtained using calf rennet. In addition, the nutraceutical properties were enhanced, with just a slight effect on the aroma of the cheese.https://www.mdpi.com/2304-8158/9/5/637milk clottingcheesekiwifruitactinidinnutraceutical properties |
| collection |
DOAJ |
| language |
English |
| format |
Article |
| sources |
DOAJ |
| author |
Andrea Serra Giuseppe Conte Leonor Corrales-Retana Laura Casarosa Francesca Ciucci Marcello Mele |
| spellingShingle |
Andrea Serra Giuseppe Conte Leonor Corrales-Retana Laura Casarosa Francesca Ciucci Marcello Mele Nutraceutical and Technological Properties of Buffalo and Sheep Cheese Produced by the Addition of Kiwi Juice as a Coagulant Foods milk clotting cheese kiwifruit actinidin nutraceutical properties |
| author_facet |
Andrea Serra Giuseppe Conte Leonor Corrales-Retana Laura Casarosa Francesca Ciucci Marcello Mele |
| author_sort |
Andrea Serra |
| title |
Nutraceutical and Technological Properties of Buffalo and Sheep Cheese Produced by the Addition of Kiwi Juice as a Coagulant |
| title_short |
Nutraceutical and Technological Properties of Buffalo and Sheep Cheese Produced by the Addition of Kiwi Juice as a Coagulant |
| title_full |
Nutraceutical and Technological Properties of Buffalo and Sheep Cheese Produced by the Addition of Kiwi Juice as a Coagulant |
| title_fullStr |
Nutraceutical and Technological Properties of Buffalo and Sheep Cheese Produced by the Addition of Kiwi Juice as a Coagulant |
| title_full_unstemmed |
Nutraceutical and Technological Properties of Buffalo and Sheep Cheese Produced by the Addition of Kiwi Juice as a Coagulant |
| title_sort |
nutraceutical and technological properties of buffalo and sheep cheese produced by the addition of kiwi juice as a coagulant |
| publisher |
MDPI AG |
| series |
Foods |
| issn |
2304-8158 |
| publishDate |
2020-05-01 |
| description |
Kiwifruit is an interesting alternative to chymosin for milk coagulation. Although the clotting properties of actinidin (the proteolytic agent present in kiwi) have been widely investigated, little is known about the nutraceutical and organoleptic effects of kiwifruit on the characteristics of cheese. We investigated kiwifruit pulp, compared to calf rennet, in cheesemaking using sheep and buffalo milk. Although the kiwifruit extract showed a longer coagulation and syneresis time than calf rennet, it could nevertheless be exploited as a plant coagulant due to its positive effect on the nutraceutical properties. In fact, the sheep and buffalo cheese were higher in polyphenols and phytosterols than the cheese obtained using calf rennet. In addition, the nutraceutical properties were enhanced, with just a slight effect on the aroma of the cheese. |
| topic |
milk clotting cheese kiwifruit actinidin nutraceutical properties |
| url |
https://www.mdpi.com/2304-8158/9/5/637 |
| work_keys_str_mv |
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