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Comparative Study of Coagulation Dynamics

2024-12Artigo científico Acesso aberto
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dc.contributor.authorGomes, Sandra
dc.contributor.authorPina, Ivanilda
dc.contributor.authorFernandes, Jaime
dc.contributor.authorDias, João
dc.contributor.authorReboredo, Fernando
dc.contributor.authorMartins, António P.L.
dc.contributor.authorAlvarenga, Nuno
dc.contributor.institutionFaculdade de Ciências e Tecnologia (FCT)
dc.contributor.institutionDCT - Departamento de Ciências da Terra
dc.contributor.institutionGeoBioTec - Geobiociências, Geoengenharias e Geotecnologias
dc.contributor.pblMDPI - Multidisciplinary Digital Publishing Institute
dc.date.accessioned2025-02-06T21:21:01Z
dc.date.available2025-02-06T21:21:01Z
dc.date.issued2024-12
dc.descriptionThe present research work was financed by national funds through the ministry of Agriculture and Rural Development and co-financed by the European Agricultural Fund for Rural Development (EAFRD) through the partnership agreement Portugal2020\u2014PDR, under the project ALT20-03-0246-FEDER-000067 (CynaraTec\u2014Transfer\u00EAncia de Tecnologia para Valoriza\u00E7\u00E3o do Cardo). Publisher Copyright: © 2024 by the authors.
dc.description.abstractMilk 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.en
dc.description.versionpublishersversion
dc.description.versionpublished
dc.format.extent11
dc.format.extent729800
dc.identifier.doi10.3390/dairy5040059
dc.identifier.issn2624-862X
dc.identifier.otherPURE: 108351282
dc.identifier.otherPURE UUID: 8a5e6a78-27c4-457a-b297-1663f36e2b6f
dc.identifier.otherScopus: 85213500948
dc.identifier.otherWOS: 001384955900001
dc.identifier.otherORCID: /0000-0002-3906-4349/work/177534260
dc.identifier.urihttp://hdl.handle.net/10362/178567
dc.identifier.urlhttps://www.scopus.com/pages/publications/85213500948
dc.language.isoeng
dc.peerreviewedyes
dc.relationFunding Information: info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04035%2F2020/PT
dc.relationinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F05183%2F2020/PT
dc.relationMediterranean Institute for Agriculture, Environment and Development
dc.subjectchymosin
dc.subjectcoagulation properties
dc.subjectCynara cardunculusL
dc.subjectkinetics
dc.subjectsheep milk
dc.subjectveterinary (miscalleneous)
dc.subjectAgricultural and Biological Sciences (miscellaneous)
dc.subjectSDG 7 - Affordable and Clean Energy
dc.subjectSDG 9 - Industry, Innovation, and Infrastructure
dc.subjectSDG 12 - Responsible Consumption and Production
dc.titleComparative Study of Coagulation Dynamicsen
dc.title.subtitleCardoon Flower Extract vs. Chymosinen
dc.typejournal article
degois.publication.firstPage817
degois.publication.issue4
degois.publication.lastPage827
degois.publication.titleDairy
degois.publication.volume5
dspace.entity.typePublication
oaire.awardNumberUIDB/05183/2020
oaire.awardTitleMediterranean Institute for Agriculture, Environment and Development
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F05183%2F2020/PT
oaire.fundingStream6817 - DCRRNI ID
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccess
relation.isProjectOfPublication5f476838-e581-46a9-a9ff-9866481aca74
relation.isProjectOfPublication.latestForDiscovery5f476838-e581-46a9-a9ff-9866481aca74

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