Milk coagulants play a crucial role in defining curd characteristics. The objective of this study was to compare the coagulation dynamics of two commonly used coagulants in cheesemaking: cardoon flower extract (Cynara cardunculus L.) and commercial chymosin, using sheep milk from four different origins in the Baixo Alentejo region of Portugal, as the substrate. Milk composition was determined using the MilkoScan 133B, while the milk-clotting time (MCT) was measured following ISO 23058/IDF 199:2006 guidelines with slight modifications and coagulation kinetics, and technological properties were evaluated using the Optigraph apparatus. The results demonstrate that the type of coagulant impacts the coagulation properties of sheep milk. Pearson’s correlation analysis indicated that milk samples with higher protein content exhibited longer coagulation times but resulted in firmer curds. On the other hand, the use of cardoon flower extract introduced greater variability compared to chymosin, with a delayed onset of coagulation, reduced curd firmness, and increased variability in enzymatic kinetics. These results suggest that cardoon extract, while traditional, introduces greater heterogeneity in curd formation compared to the more consistent action of chymosin.

Sandra Gomes

Ivanilda Pina

Jaime Fernandes

João Dias

Fernando Reboredo

António P. L. Martins

Nuno Alvarenga

Dairy

Comparative Study of Coagulation Dynamics: Cardoon Flower Extract vs. Chymosin

凝固动力学比较研究：刺菜花提取物与凝乳酶

Comparative Study of Coagulation Dynamics: Cardoon Flower Extract vs. Chymosin

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