Thistle (Cynara cardunculus L) flower as a coagulant agent for cheesemaking. Short characterization

Abstract

The use of Cynara cardunculus L as a coagulant for cheesemaking has been considered one of the most important factors for the quality of the Portuguese traditional ewe's milk cheeses, some of them benefiting of an 'Appellation d'Origine'. However, the irregularity of the traditional utilization of this coagulant agent is claimed to contribute to the poor quality and homogeneity of the cheese. After some work on thistle flower production, the study of the best conditions for its use in cheesemaking as well as the influence on cheese quality started with the flower characterization. Thistle flower from different origins and of different kinds of plants was analyzed for moisture, ash and total nitrogen content, water activity and milk clotting activity (MCA). A short characterization of the flower showed great variability mainly related with drying conditions. MCA was similar to that of liquid commercial coagulants. Drying of the flower seemed to affect MCA.