| RESEARCH PAPER |
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| Year : 2015 | Volume
: 4
| Issue : 1 | Page : 34-41 |
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The use of artichoke (Cynara scolymus, L) Extracts for the production of tallaga cheese
Amira M El- Kholy
Dairy Department, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt
Correspondence Address:
Amira M El- Kholy
Dairy Department, Faculty of Agriculture, Suez Canal University, Ismailia
Egypt
 Source of Support: None, Conflict of Interest: None
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Aqueous extract of globe artichoke (Cynara scolymus, L.) or artichoke flowers were used to produce Tallaga cheese and the chemical, rheological and organoleptic properties of the cheese throughout 21 days of storage were compared with cheese made using calf rennet. Cheese manufactured with artichoke extract exhibited higher levels of acidity, moisture and total nitrogen contents, but lower pH values. Cheese yield was slightly higher in the case of using vegetable enzymes. However, cheese manufactured with artichoke extract contained significantly (p < 0.05) higher levels of soluble nitrogen (SN), soluble nitrogen coefficient (SN/ TN %) and free fatty acid (FFA) than cheese manufactured with calf rennet. Urea- PAGE showed pronounced differences in protein degradation between cheese made with calf rennet and cheese made with vegetable rennet throughout storage period. The electrophoretic pattern showed that artichoke flower extract more proteolytic on αs1- and α- caseins than globe artichoke extract or calf rennet. Compared with cheeses made with calf rennet, cheese made with artichoke flower extract caused greater hydrolysis with resultant softer cheese texture and good flavour. Whereas, the most acceptable cheese were cheese made with globe artichoke extract. The obtained cheese had favorable pronounced flavour, received good sensory ratings all over storage period, and quite similar to cheese made with calf rennet.
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