Effect of vegetable and animal rennet on chemical, microbiological, rheological and sensory characteristics of La Serena cheese
1991; Cambridge University Press; Volume: 58; Issue: 4 Linguagem: Inglês
10.1017/s0022029900030120
ISSN1469-7629
AutoresManuel Núñez, Buensuceso Fernandez Del Pozo, M. Asunción Rodríguez-Marín, Pilar Gaya, Margarita Médina,
Tópico(s)Milk Quality and Mastitis in Dairy Cows
ResumoSummary The characteristics of La Serena cheese produced using animal rennet in place of the traditional vegetable rennet were evaluated. Total solids, fat and total N were higher in whey from animal rennet than in whey from vegetable rennet. Cheese produced using animal rennet had a higher moisture content and a lower pH. Proteolysis was more rapid in the cheese produced with vegetable rennet than in the cheese produced with animal rennet, but there was less lipolysis. Enterobacteriaceae and coliform counts were respectively 1·7 and 1·4 log units higher in 60 d vegetable rennet cheese than in 60 d animal rennet cheese. Softening of cheese texture was considerably more pronounced in vegetable rennet cheese, which also showed significantly higher flavour quality and intensity.
Referência(s)