Characteristics of Burgos and Hispánico cheeses manufactured with calf rennet or with recombinant chymosin
Recombinant chymosin coagulated milk more rapidly than calf rennet in the manufacture of Burgos cheese, but the type of coagulant had no effect on cheese yield, moisture or pH. Higher levels of residual αsl- and β-casein were found for Burgos cheese made with recombinant chymosin, whereas no differences in soluble nitrogen fractions nor in cheese flavour were detected. Milk coagulation time was shorter with calf rennet than with recombinant chymosin in the manufacture of Hispánico cheese. Cheese yield, moisture, pH, soluble nitrogen fractions and residual αsl-casein in Hispánico cheese were not influenced by the type of coagulant, but residual β-casein was higher in cheese made with recombinant chymosin. Rheological and sensory characteristics of Hispánico cheese made with recombinant chymosin did not differ from those of calf rennet cheese. © 1992.
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | journal article biblioteca |
| Language: | eng |
| Published: |
1992
|
| Online Access: | http://hdl.handle.net/20.500.12792/5290 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| id |
dig-inia-es-20.500.12792-5290 |
|---|---|
| record_format |
koha |
| spelling |
dig-inia-es-20.500.12792-52902020-12-15T09:52:31Z Characteristics of Burgos and Hispánico cheeses manufactured with calf rennet or with recombinant chymosin Medina, M. Gaya, P. Guillén, A. M. Nuñez, M. Recombinant chymosin coagulated milk more rapidly than calf rennet in the manufacture of Burgos cheese, but the type of coagulant had no effect on cheese yield, moisture or pH. Higher levels of residual αsl- and β-casein were found for Burgos cheese made with recombinant chymosin, whereas no differences in soluble nitrogen fractions nor in cheese flavour were detected. Milk coagulation time was shorter with calf rennet than with recombinant chymosin in the manufacture of Hispánico cheese. Cheese yield, moisture, pH, soluble nitrogen fractions and residual αsl-casein in Hispánico cheese were not influenced by the type of coagulant, but residual β-casein was higher in cheese made with recombinant chymosin. Rheological and sensory characteristics of Hispánico cheese made with recombinant chymosin did not differ from those of calf rennet cheese. © 1992. 2020-10-22T19:36:27Z 2020-10-22T19:36:27Z 1992 journal article http://hdl.handle.net/20.500.12792/5290 10.1016/0308-8146(92)90014-S eng Attribution-NonCommercial-ShareAlike 4.0 International http://creativecommons.org/licenses/by-nc-sa/4.0/ open access |
| institution |
INIA ES |
| collection |
DSpace |
| country |
España |
| countrycode |
ES |
| component |
Bibliográfico |
| access |
En linea |
| databasecode |
dig-inia-es |
| tag |
biblioteca |
| region |
Europa del Sur |
| libraryname |
Biblioteca del INIA España |
| language |
eng |
| description |
Recombinant chymosin coagulated milk more rapidly than calf rennet in the manufacture of Burgos cheese, but the type of coagulant had no effect on cheese yield, moisture or pH. Higher levels of residual αsl- and β-casein were found for Burgos cheese made with recombinant chymosin, whereas no differences in soluble nitrogen fractions nor in cheese flavour were detected. Milk coagulation time was shorter with calf rennet than with recombinant chymosin in the manufacture of Hispánico cheese. Cheese yield, moisture, pH, soluble nitrogen fractions and residual αsl-casein in Hispánico cheese were not influenced by the type of coagulant, but residual β-casein was higher in cheese made with recombinant chymosin. Rheological and sensory characteristics of Hispánico cheese made with recombinant chymosin did not differ from those of calf rennet cheese. © 1992. |
| format |
journal article |
| author |
Medina, M. Gaya, P. Guillén, A. M. Nuñez, M. |
| spellingShingle |
Medina, M. Gaya, P. Guillén, A. M. Nuñez, M. Characteristics of Burgos and Hispánico cheeses manufactured with calf rennet or with recombinant chymosin |
| author_facet |
Medina, M. Gaya, P. Guillén, A. M. Nuñez, M. |
| author_sort |
Medina, M. |
| title |
Characteristics of Burgos and Hispánico cheeses manufactured with calf rennet or with recombinant chymosin |
| title_short |
Characteristics of Burgos and Hispánico cheeses manufactured with calf rennet or with recombinant chymosin |
| title_full |
Characteristics of Burgos and Hispánico cheeses manufactured with calf rennet or with recombinant chymosin |
| title_fullStr |
Characteristics of Burgos and Hispánico cheeses manufactured with calf rennet or with recombinant chymosin |
| title_full_unstemmed |
Characteristics of Burgos and Hispánico cheeses manufactured with calf rennet or with recombinant chymosin |
| title_sort |
characteristics of burgos and hispánico cheeses manufactured with calf rennet or with recombinant chymosin |
| publishDate |
1992 |
| url |
http://hdl.handle.net/20.500.12792/5290 |
| work_keys_str_mv |
AT medinam characteristicsofburgosandhispanicocheesesmanufacturedwithcalfrennetorwithrecombinantchymosin AT gayap characteristicsofburgosandhispanicocheesesmanufacturedwithcalfrennetorwithrecombinantchymosin AT guillenam characteristicsofburgosandhispanicocheesesmanufacturedwithcalfrennetorwithrecombinantchymosin AT nunezm characteristicsofburgosandhispanicocheesesmanufacturedwithcalfrennetorwithrecombinantchymosin |
| _version_ |
1758005098041049088 |