Resumo

FOLGADO, André  e  ABRANCHES, Rita. Thistle and the cheese industry: biotechnological tools for the production of enzymes for milk coagulation. Rev. de Ciências Agrárias [online]. 2019, vol.42, n.3, pp.251-260. ISSN 0871-018X.  https://doi.org/10.19084/rca.17565.

In Portugal, as in other countries of the Mediterranean basin, the thistle plant (Cynara cardunculus L.) has been used since ancient times for several applications in the food and health areas. In particular, in the case of artisanal goat and sheep cheese production, the thistle flower has been used, often empirically, in the milk coagulation process. This is due to the presence of a set of enzymes in the flower, in particular aspartic proteases that influence the flavor and texture characteristic of these cheeses. More recently, tools developed by biotechnology open up new prospects for controlled and low-priced cheese production. This article reviews existing biotechnology tools and their potential application in this industry with an important national impact.

Palavras-chave : cardoon; cheese; protease; cardosin; recombinant protein.

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