Effects of microbial coagulants from Rhyzomucor miehei on composition, sensory and textural characteristics of long-ripened hard cheeses.
Cheesemaking
Hard cheese
Long ripening
Microbial coagulant
Proteolysis
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
15 Feb 2022
15 Feb 2022
Historique:
received:
01
03
2021
revised:
31
08
2021
accepted:
31
08
2021
pubmed:
13
9
2021
medline:
18
11
2021
entrez:
12
9
2021
Statut:
ppublish
Résumé
The increasing use of rennet substitutes entails evaluating their performances on different types of cheese. The production of hard cheese using either microbial coagulants from Rhyzomucor miehei (MC) or calf rennet (CR) from different manufacturers was investigated in parallel cheese makings at three industrial dairies. Cheeses were analysed after 9, 12, 16 and 18 months of ripening. Minor differences in cheese composition were found between treatments, principally related to fat content. Cheeses produced with one out of the three MC showed slower primary proteolysis on both αs1- and αs0-casein, compared to the corresponding CR cheeses, indicating a different activity of this coagulant. The same cheeses also had significantly different sensory profiles at 9 months of ripening. Treatments did not differ in free amino acid composition nor in rheological parameters, regardless of ripening period. The long ripening of hard cheeses thus smooths possible differences attributable to MC.
Identifiants
pubmed: 34509948
pii: S0308-8146(21)02049-5
doi: 10.1016/j.foodchem.2021.131043
pii:
doi:
Substances chimiques
Caseins
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
131043Informations de copyright
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