Effect of rennet type and ripening period on chemical properties of Bulgarian white brined cheese
2017
Balabanova, T. | Ivanova, M. | Vlaseva, R.
The possibilities of using microbial rennet as an alternative coagulant during production of Bulgarian white brined cheese were investigated. The changes in the chemical properties, proteolysis and free amino acids (FAA) content of Bulgarian white brined cheese made from calf rennet (sample A) and microbial rennet (sample B ) were studied during ripening period of 45 days at 12°C. The chemical properties and proteolysis of the cheese samples were determined at the 1st, 15th, 30th and 45th day of ripening. According to the results, until the end of ripening period, the effect of rennet type on some chemical properties (pH, proteins and moisture content) decreased, and titratable acidity, fat and salt content increased. At the end of ripening period in cheese samples was found that the ratio non-casein nitrogen (NCN) and non-protein nitrogen (NPN) as percentage of total nitrogen (TN) values gradually increase compared to initial ratio. At all ripening periods, Leucine, Serine, Phenylalanine, Valine, Lysine and Alanine were the main FAA in cheese samples.
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