Aqueous extract of Australian cardoon (Cynara cardunculus L.) flowers was used to produce Pecorino cheese from ovine milk and the chemical, biochemical and sensory properties of the cheese were compared with cheeses made using two commercial (calf and microbial) rennet preparations. The cheeses contained 49.8'54.6% moisture, 28.2'31.2% fat, 2.1'2.3% NaCl and 2.6'3.1% total nitrogen. Very few differences in chemical composition were observed between cheeses manufactured with the three different coagulants. Biochemically, however, cheese manufactured with cardoon extract contained significantly (P < 0.05) higher levels of water-soluble nitrogen but lower levels of phosphotungstic acid soluble nitrogen, while the levels of trichloroacetic acid soluble nitrogen were similar among the three types of cheese. Compared with cheeses made with commercial rennet preparations, cheese made with cardoon extract was perceived to be softer, creamier and less bitter, and was rated significantly (P < 0.05) higher in overall liking by both trained and consumer panels.
|Number of pages||9|
|Journal||International Journal of Food Science and Technology|
|Publication status||Published - 2003|