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Effect of vegetable and animal rennet on chemical, microbiological, rheological and sensory characteristics of La Serena cheese

Published online by Cambridge University Press:  01 June 2009

Manuel Nuñez ,
Buensuceso Fernandez Del Pozo ,
M. Asunción Rodríguez-Marin ,
Pilar Gaya  and
Margarita Medina
Manuel Nuñez
Affiliation:
Departamento de Producción y Tecnología de Alimentos, CIT-INIA, Apartado 8111, Madrid 28080, España
Buensuceso Fernandez Del Pozo
Affiliation:
Departamento de Producción y Tecnología de Alimentos, CIT-INIA, Apartado 8111, Madrid 28080, España
M. Asunción Rodríguez-Marin
Affiliation:
Departamento de Producción y Tecnología de Alimentos, CIT-INIA, Apartado 8111, Madrid 28080, España
Pilar Gaya
Affiliation:
Departamento de Producción y Tecnología de Alimentos, CIT-INIA, Apartado 8111, Madrid 28080, España
Margarita Medina
Affiliation:
Departamento de Producción y Tecnología de Alimentos, CIT-INIA, Apartado 8111, Madrid 28080, España
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Summary

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.

Type
Original Articles
Information
Journal of Dairy Research , Volume 58 , Issue 4 , November 1991 , pp. 511 - 519
Copyright
Copyright © Proprietors of Journal of Dairy Research 1991

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References

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