Studies on the manufacture of rennet-free soft-type unripened cheeses
2001
Aruan, F.S. | Dulay, T.A.
Using ten batches of cow's milk, a study was conducted to determine the possibility of producing rennet-free soft cheese comparable in quality with that DTRI [Dairy Training and Research Inst., College, Laguna, Philippines] soft cheese. Each batch of cow's milk was made into soft cheese using 10% glacial acetic acid as milk coagulant. Some features of the process was the addition of acid to hot milk and the washing of the curd with chilled water twice. The coagulated cheese was compared with DTRI white cheese for flavor, body and texture, color, general acceptability and yield. Likewise, cheese milk, whey and finished cheese were analyzed for their composition and pH. There was no difference in the total solids, acidity at fat content between the experimental cheese milk and normal cow's milk. The total solids and fat content of the whey were also normal except for its acidity. Likewise, the pH, fat, total solids, moisture, salt and yield of acid-coagulated and rennet-coagulated cheese were almost the same although a slight difference in yield of the two cheeses were observed. No significant differences were noted in the flavor and aroma, color and general acceptability of the acid-coagulated cheese. A significant difference, however, was observed in the body and texture of the product
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