在这项研究中,第一次,从自发生长或栽培的小野植物的花中获得的水提取物(Murb。)穆尔布。蓟被用作凝结剂,用于中试生产Caciofiore,传统的意大利生母羊牛奶奶酪。将奶酪原型与对照奶酪进行了比较,该对照奶酪用从CynaracardenculusL.的花中获得的商业蓟凝乳酶进行了比较。在受控条件下成熟45天后,实验和对照奶酪原型都进行了分析:奶酪产量,物理化学(pH,可滴定酸度,aw,近似组成),形态纹理(颜色和纹理),和微生物学参数(通过Illumina测序评估的活细胞计数和物种组成),以及SPME-GC-MS的挥发性成分。可滴定酸度的轻微变化,颜色,在样品中观察到质地。根据总体收集的结果,产量和接近的成分都不明显受到蓟凝固剂类型的影响。然而,与对照原型相比,用自发或栽培蓟的花提取物凝结的实验奶酪原型显示出水溶性氮值高10%。另一方面,后者显示出略高的推定乳球菌负荷,嗜热球菌,大肠杆菌,和Eumycetes,但大肠杆菌的数量较少。通过对细菌和真菌生物群的平衡分析,没有发现统计学上的显着差异。尽管大多数挥发性有机化合物(VOC)在原型中是一致的,在一些关键香气化合物的丰度中观察到显著的变异性,比如丁酸,己酸,和辛酸,乙醇,丙-2-醇,乙酸异丁酯,2-甲基丁酸,和3-甲基丁醛.然而,需要进一步的调查,以将这些差异归因于凝结剂的类型或在分析的奶酪样品中发生的微生物的代谢活性。总体上收集的结果支持了将O.plylepis用作蓟促凝剂的新来源以生产母羊的牛奶奶酪的潜在开发。
In this study, for the very first time, aqueous extracts obtained from flowers of spontaneously grown or cultivated Onopordum platylepis (Murb.) Murb. thistles were used as coagulating agents for the pilot-scale manufacture of Caciofiore, a traditional Italian raw ewe\'s milk cheese. Cheese prototypes were compared to control cheeses curdled with a commercial thistle rennet obtained from flowers of Cynara cardunculus L. After 45 days of ripening under controlled conditions, both the experimental and control cheese prototypes were analyzed for: cheese yield, physico-chemical (pH, titratable acidity, aw, proximate composition), morpho-textural (color and texture), and microbiological parameters (viable cell counts and species composition assessed by Illumina sequencing), as well as volatile profile by SPME-GC-MS. Slight variations in titratable acidity, color, and texture were observed among samples. Based on the results overall collected, neither the yield nor the proximate composition was apparently affected by the type of thistle coagulant. However, the experimental cheese prototypes curdled with extracts from flowers of both spontaneous or cultivated thistles showed 10 % higher values of water-soluble nitrogen compared to the control prototypes. On the other hand, these latter showed slightly higher loads of presumptive lactococci, thermophilic cocci, coliforms, and eumycetes, but lower counts of Escherichia coli. No statistically significant differences were revealed by the metataxonomic analysis of the bacterial and fungal biota. Though most volatile organic compounds (VOCs) were consistent among the prototypes, significant variability was observed in the abundance of some key aroma compounds, such as butanoic, hexanoic, and octanoic acids, ethanol, propan-2-ol, isobutyl acetate, 2-methyl butanoic acid, and 3-methyl butanal. However, further investigations are required to attribute these differences to either the type of coagulant or the metabolic activity of the microorganisms occurring in the analyzed cheese samples. The results overall collected support the potential exploitation of O. platylepis as a novel source of thistle coagulant to produce ewe\'s milk cheeses.