Soft cheese from rennin-like fungal metabolites
2001
Barraquio, V.C.L. | Arganosa, F.C.
Two hundred and twenty-nine isolates of fungi from soil, manure, decaying fruits and vegetables, and moldy cheese and cream were screened for rennin-like activity. Fifteen of the isolates, which were all obtained from the soil, showed activity. The enzyme activity of the calf rennet (12,500 units/ml) was significantly higher than any of the fungal rennets (1.050-3.775 units/ml). Soft cheeses made from fungal and calf rennets were evaluated for appearance and color, body and texture, flavor, and general acceptability. There were highly significant differences among the 16 cheeses (15 experimental and 1 control). However, cheeses made from rennets of isolates 5 (Humicola sp.) and 9 (unknown) and from calf rennet had comparable sensory scores. Cheese prepared from rennet of isolate 14 (Aspergillus niger) had significantly lower fat content than the others. Cheeses from rennets of isolates 6 (A. niger) and 14 had significantly higher percentages of lactic acid than cheeses from rennet of isolate 5 and calf rennet. No significant differences were found in the mean percentage yield, moisture, total solids, protein, ash and salt among the cheeses of different rennet sources
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