{"title":"地中海植物提取物在山羊奶中流变特性的评估","authors":"Carmela Lovallo , Vincenzo De Feo , Salvatore Claps , Lucia Sepe","doi":"10.1016/j.smallrumres.2024.107250","DOIUrl":null,"url":null,"abstract":"<div><p>The pastoral area of internal Cilento (Campania, Southern Italy) claims many valuable cheeses and according to the oral tradition, when animal rennet was not available for goat cheeses, some wild plants were used for their curdling properties. The cheese market is in continuous evolution, looking for new cheeses but also linked to the territory and tradition. On the bases of an ethnobotanical investigation, the coagulating properties of water extracts of the wild species <em>Teucrium chamaedrys</em> L., <em>Galium aparine</em> L., <em>Galium verum</em> L., <em>Silybum marianum</em> (L.) Gaertn., <em>Chelidonium majus</em> L., and <em>Urtica dioica</em> L. were evaluated on goat milk by rheological test with a Formagraph instrument at two doses (60 μl vs. 50 μl per 10 mL goat milk) at 36 °C, and at lab-scale by micro cheesemaking test at 0.5 mL/100 mL goat milk. For all plant extracts, the best Milk Rheological Properties were found at the lowest dose of extract. In the lab-scale test, all plant extracts except <em>C. majus</em> showed interesting clotting behaviour. The results confirmed the pastoral tradition and opened to new perspectives to produce goat cheeses with no-animal rennet using these wild species, linked to the heritage of the geographical area. Further studies will be carried out on the chemical composition, besides the antioxidant capacity and polyphenol content, to attempt explaining the MRPs.</p></div>","PeriodicalId":21758,"journal":{"name":"Small Ruminant Research","volume":null,"pages":null},"PeriodicalIF":1.6000,"publicationDate":"2024-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Evaluation of rheological properties of plant extracts from Mediterranean flora in goat milk\",\"authors\":\"Carmela Lovallo , Vincenzo De Feo , Salvatore Claps , Lucia Sepe\",\"doi\":\"10.1016/j.smallrumres.2024.107250\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>The pastoral area of internal Cilento (Campania, Southern Italy) claims many valuable cheeses and according to the oral tradition, when animal rennet was not available for goat cheeses, some wild plants were used for their curdling properties. The cheese market is in continuous evolution, looking for new cheeses but also linked to the territory and tradition. On the bases of an ethnobotanical investigation, the coagulating properties of water extracts of the wild species <em>Teucrium chamaedrys</em> L., <em>Galium aparine</em> L., <em>Galium verum</em> L., <em>Silybum marianum</em> (L.) Gaertn., <em>Chelidonium majus</em> L., and <em>Urtica dioica</em> L. were evaluated on goat milk by rheological test with a Formagraph instrument at two doses (60 μl vs. 50 μl per 10 mL goat milk) at 36 °C, and at lab-scale by micro cheesemaking test at 0.5 mL/100 mL goat milk. For all plant extracts, the best Milk Rheological Properties were found at the lowest dose of extract. In the lab-scale test, all plant extracts except <em>C. majus</em> showed interesting clotting behaviour. The results confirmed the pastoral tradition and opened to new perspectives to produce goat cheeses with no-animal rennet using these wild species, linked to the heritage of the geographical area. Further studies will be carried out on the chemical composition, besides the antioxidant capacity and polyphenol content, to attempt explaining the MRPs.</p></div>\",\"PeriodicalId\":21758,\"journal\":{\"name\":\"Small Ruminant Research\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":1.6000,\"publicationDate\":\"2024-03-07\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Small Ruminant Research\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0921448824000567\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"AGRICULTURE, DAIRY & ANIMAL SCIENCE\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Small Ruminant Research","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0921448824000567","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"AGRICULTURE, DAIRY & ANIMAL SCIENCE","Score":null,"Total":0}
引用次数: 0
摘要
内西伦托(意大利南部坎帕尼亚)的牧区拥有许多珍贵的奶酪,根据口耳相传的传统,当山羊奶酪无法使用动物凝乳酶时,人们会使用一些野生植物来凝结奶酪。奶酪市场在不断演变,寻找新的奶酪,但也与地域和传统息息相关。在人种植物学调查的基础上,对野生植物 Teucrium chamaedrys L.、Galium aparine L.、Galium verum L.、Silybum marianum (L.) Gaertn.、Chelidonium majus L.、和 Urtica dioica L. 植物提取物对山羊奶的影响进行了评估,评估采用两种剂量(每 10 mL 山羊奶 60 μl 与 50 μl),温度为 36 °C,用 Formagraph 仪器进行流变学测试,并在实验室规模下以 0.5 mL/100 mL 山羊奶进行微奶酪制作测试。对于所有植物提取物,最低剂量的提取物具有最佳的牛奶流变特性。在实验室规模测试中,除 C. majus 外,所有植物提取物都表现出有趣的凝结行为。这些结果证实了畜牧业的传统,并为利用这些野生物种生产无动物凝乳酶的山羊奶酪开辟了新的前景,这与该地区的传统息息相关。除了抗氧化能力和多酚含量外,还将对化学成分进行进一步研究,以尝试解释 MRPs。
Evaluation of rheological properties of plant extracts from Mediterranean flora in goat milk
The pastoral area of internal Cilento (Campania, Southern Italy) claims many valuable cheeses and according to the oral tradition, when animal rennet was not available for goat cheeses, some wild plants were used for their curdling properties. The cheese market is in continuous evolution, looking for new cheeses but also linked to the territory and tradition. On the bases of an ethnobotanical investigation, the coagulating properties of water extracts of the wild species Teucrium chamaedrys L., Galium aparine L., Galium verum L., Silybum marianum (L.) Gaertn., Chelidonium majus L., and Urtica dioica L. were evaluated on goat milk by rheological test with a Formagraph instrument at two doses (60 μl vs. 50 μl per 10 mL goat milk) at 36 °C, and at lab-scale by micro cheesemaking test at 0.5 mL/100 mL goat milk. For all plant extracts, the best Milk Rheological Properties were found at the lowest dose of extract. In the lab-scale test, all plant extracts except C. majus showed interesting clotting behaviour. The results confirmed the pastoral tradition and opened to new perspectives to produce goat cheeses with no-animal rennet using these wild species, linked to the heritage of the geographical area. Further studies will be carried out on the chemical composition, besides the antioxidant capacity and polyphenol content, to attempt explaining the MRPs.
期刊介绍:
Small Ruminant Research publishes original, basic and applied research articles, technical notes, and review articles on research relating to goats, sheep, deer, the New World camelids llama, alpaca, vicuna and guanaco, and the Old World camels.
Topics covered include nutrition, physiology, anatomy, genetics, microbiology, ethology, product technology, socio-economics, management, sustainability and environment, veterinary medicine and husbandry engineering.