Author:
Alichanidis Efstathios,Anifantakis Emmanuel M.,Polychroniadou Anna,Nanou Marinela
Abstract
SummaryThree microbial rennets, Noury rennet (Mucor pusillus, Lindt), Rennilase (M. miehei) and Suparen (Endothia parasitica), were assessed as calf rennet substitutes for Feta cheesemaking, in comparison with calf rennet. Cheeses prepared were all of good quality with similar organoleptic properties. Yield (referred to 55% moisture), moisture content, NaCl and protein content did not differ significantly. Different rates of proteolysis were observed in the cheeses, the highest of which was exhibited by calf rennet followed by Rennilase, Noury rennet and Suparen preparations. These calf rennet substitutes are well suited for Feta cheese manufacture.
Publisher
Cambridge University Press (CUP)
Subject
Animal Science and Zoology,General Medicine,Food Science
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