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Casein breakdown during ripening of Idiazabal cheese: influence of starter and rennet type
Author(s) -
Vicente María S,
Ibáñez Francisco C,
Barcina Yolanda,
Barron Luis J R
Publication year - 2000
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/1097-0010(20010115)81:2<210::aid-jsfa803>3.0.co;2-b
Subject(s) - rennet , starter , food science , casein , ripening , chymosin , cheesemaking , chemistry , cheese ripening
The objective of this work was to determine the effect of starter and rennet type on casein breakdown during Idiazabal cheese ripening. Four batches of cheeses were manufactured with two rennets, commercial calf rennet and artisanal lamb rennet, and the use of natural flora or a commercial starter. Electrophoretic analysis of cheese samples showed six bands identified as α s1 ‐, α s2 + β‐, α s1 ‐I‐, γ 1 ‐, β‐I‐ and para ‐κ‐casein. As expected, the casein breakdown during cheese ripening was considerably affected by rennet type and the use of a commercial starter. The artisanal lamb rennet produced a higher hydrolysis of casein fractions than the commercial calf rennet, probably owing to its high percentage of chymosin (around 78%). The effect of addition of starter on proteolysis was dependent on the casein fractions generated by artisanal lamb rennet or commercial calf rennet. © 2000 Society of Chemical Industry