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To browse Academia. This study aimed to assess the efficacy of lyophilisation, refrigerated storage and frozen storage of fresh vegetable extract as a means of standardising coagulant activity in terms of coagulation times, pH and microbiological quality.
RESULTS:Neither the pH nor the coagulation time of lyophilised extracts was significantly modified during 1 year; however, changes were observed following frozen storage, and more notable following refrigerated storage. Lyophilisation of aqueous extracts prompted the destruction of most micro-organisms; low counts initially noted for total mesophiles, lactic acid bacteria and yeasts disappeared during the first few days of storage, due to low water activity.
There was a generalised decrease in micro-organism counts during frozen storage. Refrigeration was found to be unsuitable for storing of cardoon extract; an increase of roughly 2 log unit counts was recorded in total mesophile, lactic acid bacteria, yeast and mould counts after 1 year of refrigerated storage. Both lyophilisation and frozen storage of aqueous extracts proved ideal for prolonged storage of vegetable coagulant.
Lyophilisation additionally had certain advantages over frozen storage. Giuliano Palocci. In the production of some traditional cheeses from vegetable rennet, raw extracts of Cynara cardunculus flowers are used as the coagulant. During the preparation of this rennet, there are many factors that can influence its coagulation activity. We studied the flowers of Cynara cardunculus var.