Journal ArticleDOI
Cheddar Cheese Manufacture with Pepsin and Rennet1
Reads0
Chats0
TLDR
Rennet was compared with a mixture (1:1) of rennet and pepsin in making and curing Cheddar cheese as mentioned in this paper, and the results indicated that cheesemakers should give more attention, when using the mixture, to factors affecting texture of cheese and fat losses in the whey, and that problems might be encountered with slow coagulation of the milk.About:
This article is published in Canadian Institute of Food Technology Journal.The article was published on 1971-01-01. It has received 16 citations till now. The article focuses on the topics: Farmer cheese & Rennet.read more
Citations
More filters
Journal ArticleDOI
Comparison of the rates of proteolysis during ripening of Cheddar cheeses made with calf rennet and swine pepsin as coagulants
TL;DR: Indications were obtained that the coagulants and bacterial proteinases catalysed broadly similar patterns of protein breakdown in cheese, and that medium-sized peptides were formed as definite intermediates in the process.
Journal ArticleDOI
Rennet: Current trends and future research
S. K. Garg,Bhavdish N. Johri +1 more
TL;DR: A shortage of calf rennet for cheese production has existed for several decades as discussed by the authors, and investigations to develop other alternatives have resulted in the introduction of various microbial coagulants, which have found markets in several countries despite certain shortcomings when compared with traditional rennet.
Journal ArticleDOI
Atlantic Cod Pepsin Characterization and Use as a Rennet Substitute
P. Brewer,N. Helbig,N.F. Haard +2 more
TL;DR: Morhua et al. as mentioned in this paper reported that A.C. pepsin exhibited low temperature adaption, as judged by a temperature coefficient of 1.4, an Arrhenius activation energy of 7.3, with hemoglobin as substrate and thermal instability under both acidic and alkaline conditions.
Journal ArticleDOI
Cheddar Cheese Made With Bovine Pepsin II. Texture—Microstructure—Composition Relationships
David W. Stanley,D.B. Emmons +1 more
TL;DR: The relationship of texture to microstructure and composition was studied in Cheddar cheese manufactured with calf rennet or bovine pepsin as the coagulating enzyme.
Journal ArticleDOI
A comparison of microstructures of Cheddar cheese curd manufactured with calf rennet, bovine pepsin, and porcine pepsin
TL;DR: In this paper, cow rennet, bovine pepsin, and porcine protein were used to produce cheese curd, using the same milk and lactic culture for each.
References
More filters
Journal ArticleDOI
An Analysis of Variance for Paired Comparisons
TL;DR: In this article, a paired comparison test of m brands of a product each of the ½m(m − 1) pairs is presented to 2r judges: to r in one order, and to r r in the other.
Journal ArticleDOI
Effect of Strain of Starter Culture and of Manufacturing Procedure on Bitterness and Protein Breakdown in Cheddar Cheese
TL;DR: In this paper, the authors examined eleven strains of Streptococcus cremoris for their effect on bitterness in Cheddar cheese at six months of age and concluded that the selection of suitable strains for starter would control bitterness more satisfactorily than raising the pH of cheese.
Journal ArticleDOI
Modification of the curd firmness test for cottage cheese.
Peter W. Voisey,D.B. Emmons +1 more
Journal ArticleDOI
Comparison of the Proteolysis Produced by Rennet Extract and the Pepsin Preparation Metroclot during Ripening of Cheddar Cheese
N.P. Melachouris,S.L. Tuckey +1 more
TL;DR: In this paper, the authors investigated the differences in proteolysis produced by commercial rennet extract and a pepsin preparation during the ripening of Cheddar cheese and found that rennet extracts liberate more nonprotein nitrogen than pepsins.
Related Papers (5)
Fat Degradation in Cheddar Cheese Made from Pasteurized Milk, Without and With Added Lipase,
F.J. Babel,B.W. Hammer +1 more