EFFECT OF VEGETABLE AND ANIMAL RENNET ON CHEMICAL, MICROBIOLOGICAL, RHEOLOGICAL AND SENSORY CHARACTERISTICS OF LA SERENA CHEESE

被引：60

作者：

NUNEZ, M

DELPOZO, BF

RODRIGUEZMARIN, MA

GAYA, P

MEDINA, M

机构：

[1] Departamento de Producción y Tecnología de Alimentos, CIT-INIA, España, Apartado 8111

来源：

JOURNAL OF DAIRY RESEARCH | 1991年 / 58卷 / 04期

关键词：

D O I：

10.1017/S0022029900030120

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

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.

引用

页码：511 / 519

页数：9

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