SENSORY CHARACTERISTICS OF EWE MILK CHEESE MADE WITH THREE TYPES OF COAGULANT: CALF RENNET, POWDERED VEGETABLE COAGULANT AND CRUDE AQUEOUS EXTRACT FROM CYNARA CARDUNCULUS

This article reports on a study of the sensorial characteristics of ewe milk cheese (Los Pedroches) made with animal rennet and two types of coagulant obtained from the cardoon Cynara cardunculus. The cheeses made with rennet displayed a less odor intensity: pungent odor and acid odor; a less acid taste; and a slightly lighter color. They were harder and firmer, but less creamy than those made with the vegetable coagulant (powdered vegetable coagulant PVC] and crude aqueous extract CAE] from C. cardunculus). However, the cheeses made with PVC showed organoleptic characteristics very similar to the cheeses made with CAE from C. cardunculus. After 90 days' ripening, the cheeses made with vegetable coagulant displayed a slightly more bitter taste than those made with rennet. In general terms, increased ripening time prompted the increased scores for most of the sensory attributes studied.