Naslov
The influence of the rennet storage temperature on the texture and the sensory properties of semi-hard cheese

Autori
Blažić, Marijana ; Kralj, Elizabeta ; Karlović, Sven ; Juraga, Edita

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstracts 43th Croatian dairy experts Symposium with International participation / - , 2018, 67-68

Skup
43. simpozij mljekarskih stručnjaka s međunarodnim sudjelovanjem = 43 Croatian dairy experts symposium with international participation

Mjesto i datum
Lovran, Hrvatska, 07.11.2018. - 10.11.2018

Vrsta sudjelovanja
Poster

Vrsta recenzije
Domaća recenzija

Ključne riječi
the rennet ; Marzyme® ; storage temperature ; texture ; sensory properties

Sažetak
Milk coagulation is an important step of the cheese manufacturing. It is initiated by adding a coagulant (the rennet) to the milk. The paper describes an influence of the storage temperature of the rennet Marzyme®150 mg (Dupont™ Danisco®) on the texture and the sensory properties of semi-hard cheese. Semi - hard cheese was produced from fresh domestic cow’s milk with addition of Marzyme® microbial rennet and Choozit™MTD-41 LYO cheese culture. Marzyme® is an enzyme produced by the fermentation of a purified culture of the fungal specie Rhizomucor miehei. It belongs to the group of coagulants of microbial origin. Marzyme®150 mg was stored at -60 °C, -18 °C, +4 °C and +21 °C temperatures, and was used in powder form. During the cheese production, pH value of milk and curd were monitored, together with the time of coagulation. Also, cheese texture was monitored right after the production and after the aging, as well as the sensory properties of semihard cheese. Texture analysis was performed on the TA.HDPlus texture analyser. Based on the results obtained from the graph of the force dependence applied for penetration into the sample and the transduced path of the probes, the hardness was calculated as the maximum force achieved by penetrating the probe into the sample and the elasticity as the probe path to the moment of penetration into the sample. The rennet storage temperature did not have a significant effect on the pH value of milk and curd. The cheese produced by the rennet stored at +4 °C had the best sensory characteristics.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA