Ripening of Camembert‐type cheese made from caprine milk using calf rennet or kid rennet as coagulant

Abstract

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.

Recent advances in milk clotting enzymes

“…(1999) compared kid, lamb and calf rennet during processing of Murciano‐Granadina goat cheese, and observed lower cheese yields for kid rennet as a result of its higher proteolytic activity, and no significant differences between calf and lamb rennet. A higher degree of proteolysis when using kid rennet was also reported by O′Sullivan et al. (2005); during Camembert maturation, casein degradation was accelerated and accompanied by higher levels of free amino acids.…”

Effect of high-pressure treatment of milk prior to manufacture on ripening of Camembert cheese

“…Proteolysis in Camembert cheese is principally due to the action of enzymes from plasmin, chymosin and proteinases from P. camemberti, starter and non-starter lactic acid bacteria (O'Sullivan et al, 2005).…”

Study of Mucor spp. in semi-hard cheese ripening

“…Complete hydrolysis of both αs1-and β-caseins was reported in Blue cheese (Gripon 1993). O'Sullivan et al (2005) studied the soluble nitrogen and amino acid content of cheese made and ripened with P. camemberti using animal and vegetable rennets.…”