Changes during manufacture and ripening of cheddar cheese prepared with fungal rennet substitute ofRhizopus oligosporus
✍ Scribed by Nagaraja Rao, K. S. ;Nand, Krishna ;Srikanta, S. ;Krishna-swamy, M. A. ;Sreenivasa Murthy, V.
- Publisher
- John Wiley and Sons
- Year
- 1979
- Tongue
- English
- Weight
- 335 KB
- Volume
- 23
- Category
- Article
- ISSN
- 0027-769X
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✦ Synopsis
Studies were made on the manufacture and ripening of cheddar cheese prepared with a milk-clotting enzyme of R. oligosporus and compared with rennet cheese. The curd working properties, yields and quality of green cheese from R. oligosporus enzyme were fairly comparable with calf-rennet. During the ripening period the changes in moisture, acidity, pH and fat content of both the cheese were similar. The soluble nitrogen was comparatively low while maturity index was higher during ripening in R. oligosporus cheese than calf-rennet cheese. Organoleptically, R . oligosporus cheese was rated lower than calf-rennet cheese, developing transient bitterness during riyning like other fungal rennet substitutes.