Dairy Foods: Cheese
نویسندگان
چکیده
The objective of this research was to determine the effect of the use of rennet substitute on composition and yield of Minas Padrão cheese. Pasteurized and standardized milk (3.0% fat) was divided into 2 parts and prepared for each treatment varying the rennet: batch 1(BOV), commercial calf rennet (Chymosin and pepsin) and batch 2 (QPF), commercial rennet substitute Chy-max (Chymosin) and converted to cheese following traditional cheese making procedure. Milk, whey and cheese compositions were determined according official methods. Fat and protein recoveries and yield were determined. Differences on the rennet had no significant influence (P > 0.05) on chemical composition of the cheeses. Cheeses made with QPF and BOV showed no significant difference on fat and protein recoveries but QPF showed tendency for higher fat and protein recoveries. The use of Chy-max showed no significant influence on cheese actual yield. The adjusted yield also showed no significant difference with the use of Chy-max, although it had a tendency of increase yield with the rennet substitute.
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