The influence of lamb rennet paste (71.1% chymosin, 177 international milk-clotting units/mL, 4.57. U/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. © 2012 American Dairy Science Association.
|Journal||Journal of Dairy Science|
|Publication status||Published - 1 Jun 2012|
- Fatty acid
- Goat cheese
- Rennet paste