Effect of the Calf Rennet Paste on Some Physiochemical and Microbiological Properties of Buffalo's Pickled Soft Cheese

Abstract

The effect of rennet paste on soft cheese making and quality was investigated. Two different calf rennet pastes (CRP1 and CRP2) were used. The rennet clotting time (RCT) increased as the fat content of the salted milk increased. Skim milk samples containing 12 % NaCl with CRP2 decreased, compared with the CRP1. The cheeses made by using the different rennets did not differ in their moisture, protein and fat content or in the total nitrogen, which resulted from proteolysis. The cheese produced with rennet CRP2 had the highest lipolysis than the cheese made with CRP1. The FFAs in the soft cheese made with CRP2 rennet paste was higher than the cheese made with CRP1. The value of TVFA increased during cheese ripening. The higher concentration of TVFA might be attributed to higher degree of fat hydrolysis being occurred by residual activity of enzyme and microflora. Fresh cheese showed the lowest thiobarbitutic acid (TBA) value compared to ripened cheese. Cheese produced by CRP2 showed higher TBA values than that of CRP1 cheese sample. There was a remarkable inhibition in the growth of spore forming bacteria and yeasts & moulds. The α1-Icasein band was found in all cheese samples. Sensory quality attributes of cheese were improved with the prolongation of the ripening period. Ripening of cheese resulted in better flavor as well as body and texture.

Impact of Raw Materials and Processing Techniques on The Microbiological Quality of Egyptian Domiati Cheese

“…The results revealed in Table 2 showed that the mean values of yeast and mould of the examined raw milk, table salt, calf rennet and microbial rennet were similar to those recorded by Hassan and Aita (2011). While the obtained results of fungi of the examined water, hand swabs, cheese molds and utensils, tank swabs and air samples were higher than those reported by Vinayananda et al (2018).…”

“…Coagulation of milk with rennet is the first main step in the production of different varieties of rennet coagulated cheese (Tamime, 2006). The traditional dairies use rennet paste prepared locally from curdled milk in abomasa of slaughtered suckling calves (Tamime, 2006;Hassan and Aita, 2011). The national legal and statutory requirements prohibit slaughtering of calves before reaching the age of 2 years, which lead to shortage in calf rennet, therefore, the traditional factories use dried microbial rennet (CHY-MAX® Extra) to help calf rennet in coagulation of Domiati cheese.…”