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Changes during manufacture and ripening of Cheddar cheese prepared with fungal rennet substitute of Rhizopus oligosporus.

Nagaraja Rao, K. S. and Krishna, Nand. and Srikanta, S. and Krishnaswamy, M. A. and Sreenivasa Murthy, V. (1979) Changes during manufacture and ripening of Cheddar cheese prepared with fungal rennet substitute of Rhizopus oligosporus. Nahrung, 23 (6). 621-626, 16 ref..

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Abstract

Studies were made on the manufacture and ripening of Cheddar cheese prepared with a milk-clotting enzyme of R. oligosporus and compared with those of rennet cheese. The curd working properties, yields and quality of green cheese from R. oligosporus enzyme were fairly comparable with those from calf-rennet. During ripening, changes in moisture, acidity, pH and fat content of both cheeses were similar. The soluble N was comparatively low while maturity index was higher during ripening in R. oligosporus cheese than in calf-rennet cheese. Organoleptically, R. oligosposus cheese was rated lower than calf-rennet cheese, developing transient bitterness during ripening like other fungal rennet substitutes.

Item Type: Article
Uncontrolled Keywords: MILK-; cheesemaking, milk Rhizopus oligosporus enzymes coagulation during Cheddar; RHIZOPUS-; ENZYMES-; COAGULATION-; CHEESES-SPECIFIC; Cheddar cheese, milk Rhizopus oligosporus enzymes coagulation for; RIPENING-; cheese, milk Rhizopus oligosporus enzymes coagulation & ripening of Cheddar; CHEESEMAKING-; milk Rhizopus oligosporus enzymes coagulation during Cheddar cheesemaking
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 04 Fungi
600 Technology > 08 Food technology > 27 Dairy products
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Nov 2014 12:01
Last Modified: 28 Sep 2018 11:12
URI: http://ir.cftri.com/id/eprint/3317

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