Influence of an artisanal lamb rennet paste on proteolysis and textural properties of Murcia al Vino cheese

E. Ferrandini, M. B. López*, M. Castillo, J. Laencina

*Corresponding author for this work

Research output: Contribution to journalArticleResearchpeer-review

21 Citations (Scopus)

Abstract

The aim of this study was to evaluate the influence of lamb rennet paste on the proteolysis and textural properties of Murcia al Vino cheese, compared with calf rennet. The enzyme concentration was adjusted according to its milk-clotting activity. The use of rennet paste led to higher values of all nitrogen fractions studied. Significant increases were observed in the water-soluble nitrogen fraction as a result of the lower pH of rennet paste cheeses; although the rennet paste is not characterised, three proteases are reported in the references consulted which can justify the greater proteolysis compared with calf rennet. The use of natural rennet paste produces a cheese with a more hydrolysed protein matrix, which is associated with significant changes in texture. The greater firmness determined in the rennet paste cheese was associated with higher fracture stress, lower fracture strain and lower moisture content.

Original languageAmerican English
Pages (from-to)583-588
Number of pages6
JournalFood Chemistry
Volume124
Issue number2
DOIs
Publication statusPublished - Jan 2011

Keywords

  • Goat cheese
  • Nitrogen fractions
  • Rennet paste
  • Texture

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