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Rennet-free Gouda (RFG) cheese was prepared to investigate the influence of rennet on the non-volatile and volatile profiles of cheese and was characterized by HPLC and GC/MS analyses. Chymosin, a major protease in rennet, was immobilized onto oxidized and chemically modified carbon cloth. The chymosin immobilization efficiency was 60.4%, and the milk-clotting activity used as an index of the stability of the immobilized chymosin decreased by around 20% in 2 weeks. However, the activity was maintained at 70-80% from 2 weeks to 32 weeks and was more stable than that of chymosin solution alone. Non-volatile (organic acids) and volatile profiles of the RFG cheese and rennet-containing normal Gouda cheese were not significantly different during ripening with a few exceptions. Therefore, it can be concluded that cheese flavor is developed by lactic acid fermentation, irrespective of the presence of rennet.

The role of immobilized rennet on carbon cloth in flavor development during ripening of Gouda cheese