A plant coagulant in powder-form, procedure for its application in production of cheeses

A plant coagulant in powder-form, procedure for its application in production of cheeses.The coagulant is a concentrate in powder-form, based on coagulating enzymes of the thistle flowers Q. cardunculus (wild variety), substantially aseptic, with a protein content of 15-18 %, a pH of 4.8-5.2, an activity of water 0.200-0.340, a coagulant activity of 0.031-0.042 RU.This coagulant is obtained by water extraction of said flowers, freezing of the watery extract thus obtained and finally freeze-drying it.The coagulant is used in obtaining cheeses, especially of traditional cheeses made from ewe's milk, goat's milk or mixtures. (Machine-translation by Google Translate, not legally binding) Un coagulante vegetal en polvo, procedimiento para su preparación y sus aplicaciones en la fabricación de quesos. El coagulante es un concentrado en polvo a base de enzimas coagulantes de las flores del cardo C. cardunculus (variedad silvestre), sustancialmente aséptico, con un contenido proteínico del 15-18%, un pH de 4,8-5,2, una actividad de agua de 0,200-0,340, y una actividad coagulante de 0,031-0,042 RU. Dicho coagulante se obtiene por extracción acuosa de dichas flores, congelación del extracto acuoso así obtenido y finalmente liofilización del mismo. El coagulante se emplea en la obtención de quesos, en especial de quesos tradicionales elaborados a partir de leche de oveja, de cabra o de sus mezclas. A plant coagulant in powder-form, procedure for its application in production of cheeses.The coagulant is a concentrate in powder-form, based on coagulating enzymes of the thistle flowers Q. cardunculus (wild variety), substantially aseptic, with a protein content of 15-18 %, a pH of 4.8-5.2, an activity of water 0.200-0.340, a coagulant activity of 0.031-0.042 RU.This coagulant is obtained by water extraction of said flowers, freezing of the watery extract thus obtained and finally freeze-drying it.The coagulant is used in obtaining cheeses, especially of traditional cheeses made from ewe's milk, goat's milk or mixtures.