TECHNOLOGICAL PROPERTIES OF MILK FROM DIFFERENT SPECIES USING AQUEOUS EXTRACT FROM ARTICHOKE (Cynara cardunculus L. var. scolymus) AND CARDOON (Cynara cardunculus L.)

The type of milk is an essential factor in cheese production because it can affect the aggregation process and the colloidal stability of the curd. This study evaluated the technological aptitude of seven dairy species (cow, goat, sheep, buffalo, mare, donkey, and camel), using aqueous extracts from artichoke (Cynara cardunculus L. var. scolymus) and cardoon (Cynara cardunculus L.) flowers as coagulants. The coagulation properties were assessed using Optigraph® (Alliance Instruments, France). The parameters were determined using recombinant chymosin as a reference. All tests were performed over a period of 90 minutes and measured the following parameters: R (coagulation time, measured in seconds); 0K20 (micellar aggregation velocity, determined as the time required to reach standard clot firmness, also measured in seconds); and A₂₀, A₄₀, AR, and A2R (firmness measurements taken 20 or 40 minutes after the start of the test, or after two or three times R, respectively, also measured in volts). Buffalo milk showed the best performance among the species (p < 0.05), with rapid coagulation (lower R values) and firm clot formation (higher A₄₀ values), regardless of the coagulant agent used. In contrast, although camel milk also exhibited rapid coagulation with the tested coagulants (701 seconds for artichoke and cardoon extract and 725 seconds for recombinant chymosin), it exhibited low firmness (A₄₀) and high micellar aggregation speed (0K20). This indicates lower efficiency in forming curds with standard firmness. It should be noted that the acquisition time for camel milk was extended to 180 minutes to stimulate gel formation. No coagulation was observed for mare or donkey milk under the applied experimental conditions, regardless of the coagulant used. Significant differences were observed not only between species but also for coagulants (p < 0.05). Sheep milk showed prolonged coagulation time (1,751 seconds for artichoke and cardoon extracts) and low firmness compared to cow, goat, and buffalo milk, except for recombinant chymosin. In contrast, artichoke and cardoon coagulants generally produced curds with lower firmness and longer micellar aggregation times, especially for buffalo and camel milk. While the firmness of cow and goat milk was similar to that of the artichoke extract, the longer coagulation times for the cardoon extract indicate slower micellar aggregation kinetics. Artichoke extract demonstrated comparable performance, with reduced variability in certain matrices, including cow and buffalo milk. These results demonstrate the technological potential of artichoke flower as a coagulant, particularly for cheese production using sheep and buffalo milk.