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

E. Ferrandini; M. Castillo; M. de Renobales; M. D. Virto; M. D. Garrido; S. Rovira; M. B. López

doi:10.3168/jds.2011-4733

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

E. Ferrandini, M. Castillo, M. de Renobales, M. D. Virto, M. D. Garrido, S. Rovira, M. B. López

Department of Animal and Food Science

Research output: Contribution to journal › Article › Research › peer-review

9 Citations (Scopus)

Abstract

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.

Original language	English
Pages (from-to)	2788-2796
Journal	Journal of Dairy Science
Volume	95
Issue number	6
DOIs	https://doi.org/10.3168/jds.2011-4733
Publication status	Published - 1 Jun 2012

Keywords

Fatty acid
Goat cheese
Rennet paste
Sensory

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10.3168/jds.2011-4733

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title = "Influence of lamb rennet paste on the lipolytic and sensory profile of Murcia al Vino cheese",

abstract = "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. {\textcopyright} 2012 American Dairy Science Association.",

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T1 - Influence of lamb rennet paste on the lipolytic and sensory profile of Murcia al Vino cheese

AU - Ferrandini, E.

AU - Castillo, M.

AU - de Renobales, M.

AU - Virto, M. D.

AU - Garrido, M. D.

AU - Rovira, S.

AU - López, M. B.

PY - 2012/6/1

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N2 - 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.

AB - 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.

KW - Fatty acid

KW - Goat cheese

KW - Rennet paste

KW - Sensory

U2 - 10.3168/jds.2011-4733

DO - 10.3168/jds.2011-4733

M3 - Article

SN - 0022-0302

VL - 95

SP - 2788

EP - 2796

JO - Journal of Dairy Science

JF - Journal of Dairy Science

IS - 6

ER -

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

Abstract

Keywords

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