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Ripening of Camembert‐type cheese made from caprine milk using calf rennet or kid rennet as coagulant
Author(s) -
O'SULLIVAN NIAMH A,
SOUSA MARIA J,
O'GRADYWALSH DEIRDRE,
UNIACKE THÉRESE,
KELLY ALAN L,
McSWEENEY PAUL L H
Publication year - 2005
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2005.00166.x
Subject(s) - rennet , chemistry , food science , casein , ripening , cheese ripening , chromatography
Camembert‐type cheese was made from caprine milk using either calf rennet or kid ‘Grandine’ rennet as coagulant. The pH of all cheeses increased throughout ripening and levels of pH 4.6‐soluble nitrogen increased from 8.1 to 18.2% of total nitrogen (TN) and from 6.9 to 20% TN for the cheeses made using calf rennet and kid rennet, respectively. Degradation of β‐casein, measured by urea–polyacrylamide gel electrophoresis, and total and free amino acids were greater in the cheese made using kid rennet. Production of peptides, analysed by high performance liquid chromatography (HPLC), was slightly more extensive in the Camembert‐type cheese made using calf rennet as coagulant. In general, a higher degree of proteolysis was found in Camembert‐type cheese made from caprine milk using kid rennet than in cheese made using calf rennet as coagulant.