Production of fungal rennet substitute for cheese making.

Krishnaswamy, M. A. and Nagaraja Rao, K. S. and Sreekantiah, K. R. and Mannar, M. C. (1976) Production of fungal rennet substitute for cheese making. Journal of Food Science and Technology, India, 13 (4). pp. 187-191.

PDF JFST_13(4)_187-191.pdf Restricted to Registered users only Download (425kB)

Abstract

An aqueous extract of Rhizopus oligosporus (CFTRI 1104), grown at 30 degree C for 72 h on wheat bran semi-solid medium, possessed high milk clotting (MC) activity and relatively low proteolytic activity. Some characteristics of the Rhizopus MC enzyme are given. Cheddar cheeses made with the Rhizopus enzyme had similar curd working properties at cutting, cooking, cheddaring and pressing, and gave similar yields to control cheeses made with rennet. Fat loss in whey was slightly higher in the cheese made with Rhizopus enzyme. Both types of cheese developed mild flavour and aroma in 30 days without marked differences in body and texture.

Item Type:	Article
Uncontrolled Keywords:	RHIZOPUS-; cheesemaking, Rhizopus oligosporus as rennets substitutes for Cheddar; RENNETS-; CHEESEMAKING-; Rhizopus oligosporus as rennets substitutes for Cheddar cheesemaking; ORGANOLEPTIC-PROPERTIES; cheese, Rhizopus oligosporus as rennets substitutes & organoleptic properties of Cheddar
Subjects:	600 Technology > 08 Food technology > 27 Dairy products 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 04 Fungi
Divisions:	Food Microbiology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	19 Mar 2010 05:43
Last Modified:	19 Mar 2010 05:43
URI:	http://ir.cftri.res.in/id/eprint/7048

Actions (login required)

View Item