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Article

Application of Animal- and Plant-Derived Coagulant in Artisanal Italian Caciotta Cheesemaking: Comparison of Sensory, Biochemical, and Rheological Parameters

by
Giovanna Lomolino
*,
Stefania Zannoni
,
Mara Vegro
and
Alberto De Iseppi
Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padua, Viale dell’Università 16, 35020 Legnaro, Italy
*
Author to whom correspondence should be addressed.
Dairy 2025, 6(4), 43; https://doi.org/10.3390/dairy6040043 (registering DOI)
Submission received: 8 June 2025 / Revised: 21 July 2025 / Accepted: 28 July 2025 / Published: 1 August 2025
(This article belongs to the Section Milk Processing)

Abstract

Consumer interest in vegetarian, ethical, and clean-label foods is reviving the use of plant-derived milk coagulants. Cardosins from Cynara cardunculus (“thistle”) are aspartic proteases with strong clotting activity, yet their technological impact in cheese remains under-explored. This study compared a commercial thistle extract (PC) with traditional bovine rennet rich in chymosin (AC) during manufacture and 60-day ripening of Caciotta cheese. Classical compositional assays (ripening index, texture profile, color, solubility) were integrated with scanning electron microscopy, three-dimensional surface reconstruction, and descriptive sensory analysis. AC cheeses displayed slower but sustained proteolysis, yielding a higher and more linear ripening index, softer body, greater solubility, and brighter, more yellow appearance. Imaging revealed a continuous protein matrix with uniformly distributed, larger pores, consistent with a dairy-like sensory profile dominated by milky and umami notes. Conversely, PC cheeses underwent rapid early proteolysis that plateaued, producing firmer, chewier curds with lower solubility and darker color. Micrographs showed a fragmented matrix with smaller, heterogeneous pores; sensory evaluation highlighted vegetal, bitter, and astringent attributes. The data demonstrate that thistle coagulant can successfully replace animal rennet but generates cheeses with distinct structural and sensory fingerprints. The optimization of process parameters is therefore required when targeting specific product styles.
Keywords: sensory analysis; plant-based coagulants; Caciotta cheese; cardosins; cheese ripening; microstructure analysis sensory analysis; plant-based coagulants; Caciotta cheese; cardosins; cheese ripening; microstructure analysis

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MDPI and ACS Style

Lomolino, G.; Zannoni, S.; Vegro, M.; De Iseppi, A. Application of Animal- and Plant-Derived Coagulant in Artisanal Italian Caciotta Cheesemaking: Comparison of Sensory, Biochemical, and Rheological Parameters. Dairy 2025, 6, 43. https://doi.org/10.3390/dairy6040043

AMA Style

Lomolino G, Zannoni S, Vegro M, De Iseppi A. Application of Animal- and Plant-Derived Coagulant in Artisanal Italian Caciotta Cheesemaking: Comparison of Sensory, Biochemical, and Rheological Parameters. Dairy. 2025; 6(4):43. https://doi.org/10.3390/dairy6040043

Chicago/Turabian Style

Lomolino, Giovanna, Stefania Zannoni, Mara Vegro, and Alberto De Iseppi. 2025. "Application of Animal- and Plant-Derived Coagulant in Artisanal Italian Caciotta Cheesemaking: Comparison of Sensory, Biochemical, and Rheological Parameters" Dairy 6, no. 4: 43. https://doi.org/10.3390/dairy6040043

APA Style

Lomolino, G., Zannoni, S., Vegro, M., & De Iseppi, A. (2025). Application of Animal- and Plant-Derived Coagulant in Artisanal Italian Caciotta Cheesemaking: Comparison of Sensory, Biochemical, and Rheological Parameters. Dairy, 6(4), 43. https://doi.org/10.3390/dairy6040043

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