Influence of lamb rennet paste on the lipolytic and sensory profile of Murcia al Vino cheese

The influence of lamb rennet paste (71.1% chymosin, 177 international milk-clotting units/mL, 4.57U/g of lipase activity) during the ripening of Murcia al Vino goat cheese was studied. The aim of this study was to improve the knowledge of the effect of lamb rennet paste on the lipolytic patterns in this type of cheese by reference to the evolution of total and free fatty acids. A sensory analysis was carried out to compare cheeses made with commercial and paste rennet. The rennet paste showed higher lipolytic activity, enhancing the production of short-chain free fatty acids. In addition, the cheese produced with lamb rennet paste had a slightly more bitter and piquant taste, making it an attractive commercial alternative that can be used to develop new varieties of goat cheese.

Usefulness of a large field of view sensor for physicochemical, textural, and yield predictions under industrial goat cheese (Murcia al Vino) manufacturing conditions

The applicability of a light backscatter sensor with a large field of view was tested for on-line monitoring of coagulation and syneresis in a goat cheese (Murcia al Vino) manufactured under industrial conditions. Cheesemaking was carried out concurrently in a 12-L pilot vat and a 10,000-L industrial vat following the normal cheesemaking protocol. Cheese moisture, whey fat content, hardness, springiness, and adhesiveness were measured during syneresis. The results obtained show that cutting time is best predicted by considering the coagulation ratio at the inflection point and the percentage increase in the ratio during coagulation, with no need for the first derivative. The large field of view reflectance ratio provided good results for the prediction of moisture content, yield, hardness, springiness, and adhesiveness of the final cheese.

Technological Characterization of Experimental Natural Rennets Pastes

Four types of lamb rennet pastes were characterized according to the sort of abomasa and the treatment it received: full fresh abomasa (FFA), full dried abomasa (FDA), empty dried abomasa (EDA), and empty frozen abomasa (EFA). These rennet pastes were studied by means of different technological parameters (milk clotting time, chymosin content, lipase activity, and aptitude against milk coagulation).The highest level of clotting activity (391.20 IMCU/g) corresponded to the rennet EDA whereas the lowest (172.87IMCU/g) was found in EFA. The chymosin content of the pastes classified them as rennet extracts, the highest chymosin level (80.46%) being found in the paste from FDA and the lowest (71.10%) being obtained from FFA.The highest level of lipase activity (10.57 U/g) was found in EDA whereas the lowest (1.46 U/g) was in paste FDA. Milk coagulation aptitude was studied through the use of a near infra-red radiation dispersion sensor. The highest value of Rmax (0.049 min-1) found in the rennet paste made with EDA indicated a higher level of casein hydrolysis and greater aggregation speed. For the same rennet at tmax value of 6.1 min was established lower than for other rennet preparations which reflected the fact that this rennet hydrolyzed 80% of the K-casein in a shorter period of time. It is concluded that the best natural lamb rennet paste of this work was FFA due to it combines appropriate proteolytic and lipolytic activities although it does not reach the maximum values for each technological parameters analyzed.