Author:
BUSTAMANTE MARIAN,CHÁVARRI FELISA,SANTISTEBAN ARANTZA,CEBALLOS GERARDO,HERNÁNDEZ IGOR,MIGUÉLEZ M. JOSÉ,ARANBURU IZPIÑE,BARRÓN LUIS J. R.,VIRTO MAILO,DE RENOBALES MERTXE
Abstract
Lamb rennet pastes were prepared by the procedure most commonly used
by Idiazabal cheese manufacturers. We studied the effects on their coagulating and
lipolytic activities of the state of the stomach at the time of death (full of milk or
empty), the amount of NaCl added, the origin of the lambs and paste storage time.
Coagulating activities were generally between 155 and 363 units/g tissue. Pastes
prepared from stomachs of lambs from slaughterhouse flocks had significantly higher
coagulating activities than those of lambs from separate flocks. No significant
decrease in coagulating activity was observed after 1 year storage at 4 °C. Chymosin
represented 75–80% of the total coagulating activity with the remainder being
pepsin. Rennet paste extracts with pH < 4·7 did not have increased coagulating
activities when their pH was lowered to 2·0, while those with pH > 5·2 had activities
1·5-fold those before treatment. Lipase activity was higher in extracts of rennet
pastes prepared using the stomachs of lambs that arrived at the slaughterhouse in
the morning just prior to slaughter than in those prepared with the stomachs of
lambs that had arrived on the previous evening. However, the reverse was the case
for esterase activity. Activating the coagulating activity by pH cycling completely
destroyed both lipolytic activities. Storage at 4 °C for > 1 year did not affect esterase
activity but lipase activity decreased substantially after 4–5 months. Lipase, but not
esterase, activity was responsible for the liberation of short-chain free fatty acids
from ovine milk fat.
Publisher
Cambridge University Press (CUP)
Subject
Animal Science and Zoology,General Medicine,Food Science
Cited by
45 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献