Quality and acceptability of cream cheese made with DTRI [Dairy Training and Research Inst., College, Laguna, Philippines] rennet (bovine-pepsin)
2001
Go, M.P. | Parducho, R.R.
The effect of DTRI rennet on cream cheesemate with different types of starter culture combinations on each storage period and the sensory microbial and chemical quality of cream cheese was studied. Two batches of cheese with four treatments each, composed of the following types of starter culture combinations, namely (a) Lactobacillus helveticus, (b) Streptococcus lactis, (c) combination of 50 percent S. cremosis and 50 percent S. diacetylactis and added with and without DTRI rennet at the rate of 20 ml/5 kg of cheese milk. Chemical analyses showed an increased in the total solids content of the renneted cheese. Percentage fat, protein and salt content increased with the lowering of moisture content. Acid taste is more prominent because of its high percentage of lactic acid in the renneted cheese. The finish product of the renneted cream cheese beat the non-renneted cheese in terms of the body and texture, the flavor, and the general acceptability. The high total solids content of the renneted cheese contributed to its good taste. Microbial contents were generally reduced with the addition of rennet, due to added salt and acid.
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