Influence of lamb rennet paste on the lipolytic and sensory profile of Murcia al Vino cheese

The influence of lamb rennet paste (71.1% chymosin, 177 international milk-clotting units/mL, 4.57U/g of lipase activity) during the ripening of Murcia al Vino goat cheese was studied. The aim of this study was to improve the knowledge of the effect of lamb rennet paste on the lipolytic patterns in...

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Bibliographic Details
Published in:Journal of dairy science 2012-06, Vol.95 (6), p.2788-2796
Main Authors: Ferrandini, E., Castillo, M., de Renobales, M., Virto, M.D., Garrido, M.D., Rovira, S., López, M.B.
Format: Article
Language:English
Subjects:
Animal productions
Animals
Biological and medical sciences
Cheese - analysis
Cheese - standards
chymosin
Chymosin - metabolism
fatty acid
Fatty Acids - analysis
Fatty Acids, Nonesterified - analysis
Food industries
Food Technology - methods
free fatty acids
Fundamental and applied biological sciences. Psychology
goat cheese
Lipolysis
Milk and cheese industries. Ice creams
milk clotting
new variety
rennet
rennet paste
ripening
sensory
sensory evaluation
Sheep
Taste
Terrestrial animal productions
Vertebrates
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Summary:The influence of lamb rennet paste (71.1% chymosin, 177 international milk-clotting units/mL, 4.57U/g of lipase activity) during the ripening of Murcia al Vino goat cheese was studied. The aim of this study was to improve the knowledge of the effect of lamb rennet paste on the lipolytic patterns in this type of cheese by reference to the evolution of total and free fatty acids. A sensory analysis was carried out to compare cheeses made with commercial and paste rennet. The rennet paste showed higher lipolytic activity, enhancing the production of short-chain free fatty acids. In addition, the cheese produced with lamb rennet paste had a slightly more bitter and piquant taste, making it an attractive commercial alternative that can be used to develop new varieties of goat cheese.
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.2011-4733