Soft cheese using a vegetable enzyme from curly thristle flowers (Carduus crispus)

The use of curly thistle flowers extract (Carduus Crispus) for coagulation of milk protein in the production of soft cheeses is studied. The properties and influence of the thistle flower extract on the organoleptic and physico- chemical parameters of fresh soft cheese are analyzed. Thistle extract is an aqueous brown extract of thistle flowers (petals), which contains plant enzymes (cynarases (proteinases A, B, C) - aspartic-type glycoproteins). Tasting profile analysis reveals significant differences in soft cheese samples. Cheese with an extract from thistle flowers acquires a fragrant, sour-salty taste, with a distinct bitter aftertaste. It has been experimentally established the relationship between tasting assessments of taste properties and physico-chemical parameters for all cheese samples. The mass fraction of moisture is the highest in soft cheese with thistle flower extract, which is confirmed by the texture, which is the most tenderest of soft cheese samples with thistle flower extract. The technological and machine-hardware schemes for the production of soft cheese using a coagulant of plant origin (an extract of thistle flowers) have been developed.