FACTORS AFFECTING RETENTION OF RENNET IN CURD | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 6, Volume 34, Issue 8, August 2009, Page 8807-8819 PDF (597.31 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2009.115797 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Amira M. El- Kholy  1; A. G. Mohamed2; F. M. Abbas2; A. M. Abd El-Daiem2
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| 1Dairy DepT., Fac. of Agric., Suez Canal univ., Ismailia 41522, Egypt. | ||||
| 2Dairy DepT., Fac. of Agric., Suez Canal University, Ismailia 41522, Egypt. | ||||
| Abstract | ||||
| The residual of calf (CR) and microbial rennet (MR) in curd playing a role in cheese ripening, depending on quantity of residual rennet retained in the curd – The effect of CaCl2, NaCl, pH and rennet concentration on retention of rennet was studies. The results indicated that: 1)-Increasing of CaCl2 concentrations up to 0.05% showed increasing of residual CR and MR in the curd and decreasing for whey except that of CR in the curd from buffaloe’s milk. 2)-Increasing of NaCl concentrations showed a reduction of residual CR and MR in the curd and whey from buffaloe’s and cow’s milk. 3)-Reducing pH of milk showed an increase in retention of CR and MR in the curd from buffaloe’s and cow’s milk, and reduced the retention rennet in the whey from both buffaloe’s and cow’s milk. 4)-Increasing CR and MR concentrations as a percent appeared significant differences in the residual rennet between treatments except curd from cow’s milk. Also the increasing of CR and MR concentrations as a mount of rennet unit showed increasing of residual rennet in the curd and whey from buffaloe’s and cow’s milk. | ||||
| Keywords | ||||
| Ras cheese; calf and microbial rennet; buffaloe’s and cow’s milk | ||||
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