Physicochemical, microbiological, textural and sensory changes during the ripening of pasteurised goat milk cheese made with plant coagulant (<i><scp>C</scp>ynara scolymus</i>)

Abstract

This study describes the changes that occur during the ripening of cheeses made with a plant coagulant derived from artichoke flowers ( C ynara scolymus ). The results indicate that the physicochemical composition during ripening evolves similarly to other cheeses. The texture and sensory features of the cheeses during ripening evolved differently from that observed for other goat cheeses. Although it is common for a bitter taste to develop during the ripening of cheeses elaborated with plant coagulants, bitterness was scored very low in the cheeses made with artichoke, so that these cheeses could be suitable for marketing.