Comparison of the yield and quality of cheese made with calf rennet and treated enzyme preparations of Rhizopus oligosporus.

Nand, K. and Srikanta, S. and Nagaraja Rao, K. S. and Sreenivasa Murthy, V. (1980) Comparison of the yield and quality of cheese made with calf rennet and treated enzyme preparations of Rhizopus oligosporus. Nahrung, 24 (9). 859-868, 25 ref..

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Abstract

R. oligosporus enzymes treated by heating, adsorption on to aluminium oxide or a combination of both showed different proteolytic activities from the untreated enzymes. During the manufacture of Cheddar cheese the various R. oligosporus preparations did not influence significantly coagulation time, acid production, fat loss in whey, or cheese yield compared with rennet; greater proteolytic and lipolytic activity were however noted. Cheeses made with R. oligosporus had only slightly lower flavour scores than cheeses made with rennet. During the initial stages of ripening structure and flavour of all cheeses were similar.

Item Type:	Article
Uncontrolled Keywords:	RHIZOPUS-; cheesemaking, Rhizopus oligosporus enzymes use in Cheddar; ENZYMES-; FLAVOUR-; cheese, Rhizopus oligosporus enzymes & flavour of Cheddar; CHEESES-SPECIFIC; Cheddar cheese, Rhizopus oligosporus enzymes & flavour of; CHEESEMAKING-; Rhizopus oligosporus enzymes use in Cheddar cheesemaking
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes 600 Technology > 08 Food technology > 27 Dairy products 600 Technology > 08 Food technology > 29 Microbiological food > 02 Fungi
Divisions:	Fermentation Technology and Bioengineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	14 Mar 2018 08:32
Last Modified:	14 Mar 2018 08:32
URI:	http://ir.cftri.res.in/id/eprint/3580

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