摘要：The aim of this study was to identify novel milk coagulants to be used in cheesemaking. For this purpose, aqueous extracts from safflower (
Carthamus tinctorius), sunflower (
Helianthus annuus), flax (
Linum usitatissimum) and sesame (
Sesamum indicum) seeds were tested for their caseinolytic (CA) and milk coagulating properties (MCA) in skim milk at temperatures of 25, 37, 50, 65 and 80 °C. The seed oil samples with the highest temperature ranges in regard to coagulation efficiency were then tested in cow, buffalo, goat and sheep milks and the MCA and curd yield (CY) parameters were measured at different temperatures. Due to their high milk coagulation efficiency (CE) in all types of milk and at different temperatures, the sesame and sunflower seed extracts proved to be particularly interesting and their CY parameters were similar to those obtained with animal rennet. Moreover, our results confirm that oilseed coagulants are capable of coagulating milk and can also be considered as potential animal rennet substitutes. This study provides valuable insights into the development of potential vegetable coagulants that could be used for various production processes aimed at specific target consumers.
