BACKGROUND The most common milk-clotting enzymes in the cheese industry are recombinant chymosins. Food naturalness is a factor underpinning consumers' food choice. For consumers that avoid food with GMO-derived ingredients, the use of vegetable-based rennet substitute in the cheese formulation may be a suitable solution. Artichokes that deviate from optimal products, when allowed to bloom due to flower protease composition, are excellent as raw material for vegetable rennet preparation. As enzymatic milk-clotting exerts a significant impact on the characteristics of the final product, this product should be carefully studied. RESULTS Mature flowers from unharvested artichokes (Cynara scolymus cv. Francés) that did not meet aesthetic standards for commercialization were collected and used to prepare a flower extract. This extract as coagulant preparation enabled the manufacture of cheeses with distinctive characteristics compared with cheeses prepared with chymosin. Rennet substitution did not affect actual yield but led to significant changes in dry matter yield, humidity, water activity, protein content, and color and conferred antioxidant activity to the cheeses. The rennet substitution promoted significant modifications in springiness, and in the microstructure of the cheese with a more porous protein matrix and an increment in the size of the fat globules. Both formulations showed a similar microbiota evolution pattern with excellent microbiological quality and a good sensory acceptance. CONCLUSIONS The studied rennet substitute produced a cheese adapted to specific market segments that demand more natural and healthier products made with a commitment to the environment but well accepted by a general cheese consumer. This article is protected by copyright. All rights reserved.

中文翻译：

---

朝鲜蓟cv。弗朗西斯花提取物作为凝乳酶替代品：对微型奶酪的质地、微观结构、微生物、抗氧化特性和感官接受度的影响

背景技术奶酪工业中最常见的凝乳酶是重组凝乳酶。食物的天然性是支撑消费者选择食物的一个因素。对于避免食用含有转基因成分的食品的消费者来说，在奶酪配方中使用植物性凝乳酶替代品可能是一个合适的解决方案。偏离最佳产品的朝鲜蓟，由于花蛋白酶的成分而使其开花时，可作为制备植物凝乳酶的优良原料。由于酶促凝乳对最终产品的特性产生重大影响，因此应仔细研究该产品。结果 收集了不符合商业化审美标准的未收获朝鲜蓟 (Cynara scolymus cv. Francés) 的成熟花，并用于制备花提取物。与用凝乳酶制备的奶酪相比，这种提取物作为凝固剂制备的奶酪具有独特的特性。凝乳酶替代物不会影响实际产量，但会导致干物质产量、湿度、水分活度、蛋白质含量和颜色发生显着变化，并赋予奶酪抗氧化活性。凝乳酶替代促进了弹性和奶酪微观结构的显着改变，具有更多孔的蛋白质基质和脂肪球尺寸的增加。两种配方都显示出相似的微生物群进化模式，具有出色的微生物质量和良好的感官接受度。结论 所研究的凝乳酶替代品生产的奶酪适合特定细分市场，这些细分市场需要更天然、更健康的产品，并承诺对环境做出承诺，但为普通奶酪消费者所接受。本文受版权保护。版权所有。