What natural proteolytic enzymes in artichoke heads show potential as a non-animal rennet alternative?
Answer
Cardosins or cyprosins
The artichoke heads contain specific proteolytic enzymes referred to as cardosins or cyprosins. These enzymes are being investigated for their potential application in the food industry as a natural substitute for animal rennet, traditionally derived from calf stomachs, specifically for the purpose of coagulating milk during cheese production. Some studies have demonstrated that cheeses made using these artichoke enzymes show no significant difference in their final organoleptic qualities when compared to cheeses produced using conventional calf rennet.
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