The Identification of Potential Nutritional and Sensory Markers for the Authentication of an Innovative Canestrato Cheese Based on Plant-Derived Rennet
Federica Litrenta | Vincenzo Lopreiato | Angela Giorgia Potortì | Vincenzo Lo Turco | Cinzia L. Randazzo | Vincenzo Nava | Carmelo Cavallo | Rossana Rando | Giuseppa Di Bella | Luigi Liotta
Plant-derived rennet sources have been recognized as effective alternatives to traditional animal-derived rennet in cheese processing, producing various cheeses for vegetarians and Halal consumers. The aim of the present study was to assess the quality and identify potential chemical and sensory markers of Canestrato cheese made from pasteurized mixed cow/sheep milk (50:50 ratio) using a kiwifruit extract (prepared in the laboratory) as a rennet source of vegetable origin. The milk was curdled with an aqueous kiwi extract (cK group), with commercial calf rennet (cT group), or with commercial microbial rennet obtained from the controlled fermentation of <i>Rhizomucor miehei</i> (cH group). For each cheesemaking process, 30 L of mixed milk was used, resulting in 10 forms, each weighing approximately 1 kg. Cheese produced using kiwifruit rennet exhibited improved nutritional characteristics, such as lower total lipid, cholesterol, and sodium content and greater levels of polyphenols, potassium, and phytosterols compared with the cheese of the cT group. The cheese of the cK group had a slightly more pronounced bitterness compared to cheeses made with conventional rennets (cH and cT). Overall, the use of kiwifruit extract as a milk coagulant has proved to be a promising alternative, improving both the nutritional profile and functional properties of the resulting cheese.
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