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M De Renobales - One of the best experts on this subject based on the ideXlab platform.
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influence of lamb Rennet paste on the lipolytic and sensory profile of murcia al vino cheese
Journal of Dairy Science, 2012Co-Authors: E Ferrandini, Mailo Virto, M De Renobales, M Castillo, M D Garrido, Silvia Rovira, M B LopezAbstract:Abstract The influence of lamb Rennet paste (71.1% chymosin, 177 international milk-clotting units/mL, 4.57U/g of lipase activity) during the ripening of Murcia al Vino goat cheese was studied. The aim of this study was to improve the knowledge of the effect of lamb Rennet paste on the lipolytic patterns in this type of cheese by reference to the evolution of total and free fatty acids. A sensory analysis was carried out to compare cheeses made with commercial and paste Rennet. The Rennet paste showed higher lipolytic activity, enhancing the production of short-chain free fatty acids. In addition, the cheese produced with lamb Rennet paste had a slightly more bitter and piquant taste, making it an attractive commercial alternative that can be used to develop new varieties of goat cheese.
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Technological Characterization of Experimental Natural Rennets Pastes
Food Science and Technology International, 2008Co-Authors: E Ferrandini, M De Renobales, M B Lopez, Manuel Castillo, M. Virto, Igor Hernández, Alejandra Price, José LaencinaAbstract:>> Four types of lamb Rennet pastes were characterized according to the sort of abomasa and the treatment it received: full fresh abomasa (FFA), full dried abomasa (FDA), empty dried abomasa (EDA), and empty frozen abomasa (EFA). These Rennet pastes were studied by means of different technological parameters (milk clotting time, chymosin content, lipase activity, and aptitude against milk coagulation).The highest level of clotting activity (391.20 IMCU/g) corresponded to the Rennet EDA whereas the lowest (172.87 IMCU/g) was found in EFA. The chymosin content of the pastes classified them as Rennet extracts, the highest chymosin level (80.46%) being found in the paste from FDA and the lowest (71.10%) being obtained from FFA.The highest level of lipase activity (10.57 U/g) was found in EDA whereas the lowest (1.46 U/g) was in paste FDA. Milk coagulation aptitude was studied through the use of a near infra-red radiation dispersion sensor. The highest value of R 0 (0.049 min � 1 ) found in the Rennet paste made with EDA indicated a higher level of casein hydrolysis and greater aggregation speed. For the same Rennet at tmax value of 6.1 min was established lower than for other Rennet preparations which reflected the fact that this Rennet hydrolyzed 80% of the k-casein in a shorter period of time. It is concluded that the best natural lamb Rennet paste of this work was FFA due to it combines appropriate proteolytic and lipolytic activities although it does not reach the maximum values for each technological parameters analyzed.
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effects of ph temperature cacl2 and enzyme concentrations on the Rennet clotting properties of milk a multifactorial study
Food Chemistry, 2003Co-Authors: A I Najera, M De Renobales, L J R BarronAbstract:Abstract The effects of pH, coagulation temperature, CaCl2 and enzyme concentrations on the Rennet clotting properties of milk were assessed. Rennet coagulation time, coagulum firmness, curd firmness and gel firming rate were the coagulation parameters measured using a gelograph. A multifactorial design, considering two levels of coagulation temperature (28 and 44 °C), pH (6.0 and 6.8) and concentration of CaCl2 (10 and 18 mM), was applied. pH showed the most important influence on Rennet coagulation time and gel firming rate, while coagulation temperature showed the highest contribution to predict the firmness parameters. The effects of the interactions among pH, coagulation temperature and CaCl2 concentration were significant, except for curd firmness. Rennet coagulation time was the parameter most affected by two- and three-factor combinations. The interaction between pH and CaCl2 concentration was the only combination of factors that affected coagulum firmness and gel firming rate. However, curd firmness was affected only by coagulation temperature.
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lamb Rennet paste in ovine cheese manufacture lipolysis and flavour
International Dairy Journal, 2003Co-Authors: Mailo Virto, F Chavarri, Maria Angeles Bustamante, L J R Barron, Mikel Aramburu, M S Vicente, F J Perezelortondo, M Albisu, M De RenobalesAbstract:Abstract In a preliminary study with commercial ewe's milk cheeses, there were statistically significant differences in the sensory evaluation scores and the amounts of short-chain (C4–C10) free fatty acids (FFAs) between cheeses made with lamb Rennet paste or bovine Rennet. Experimental ewe's milk cheeses were manufactured with 2 levels of artisanally produced lamb Rennet paste and 2 levels of bovine Rennet in 50 L vats, with a manufacturing replicate done within 1 week. Total coagulating activity was 2500 RU for cheeses manufactured with a high amount of Rennet or 1000 RU for cheeses manufactured with a low amount of Rennet. The two batches of lamb Rennet pastes used had 4.0 (early Spring) and 6.5 U g−1 lipase (late Spring), whereas no lipase activity was detected in bovine Rennets. The total concentration of FFAs in cheeses manufactured with lamb Rennet paste was significantly higher than in cheeses manufactured with bovine Rennet, regardless of ripening time and time of the year. Lipolysis in the former cheeses increased with the total units of lipolytic activity added. The increase in lipolysis in cheeses made with lamb Rennet was primarily due to higher amounts of short-chain fatty acids (C4–C10). Butyric acid was the main FFA in cheeses made with lamb Rennet paste, representing 34.5 μmol 100 μmol−1 (low level of Rennet) and 44.2 μmol 100 μmol−1 (high level of Rennet) of the total FFAs, whereas it represented only 17 μmol 100 μmol−1 of the total FFAs in all cheeses made with bovine Rennet. The concentration of individual FFAs of chain length
M B Lopez - One of the best experts on this subject based on the ideXlab platform.
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influence of lamb Rennet paste on the lipolytic and sensory profile of murcia al vino cheese
Journal of Dairy Science, 2012Co-Authors: E Ferrandini, Mailo Virto, M De Renobales, M Castillo, M D Garrido, Silvia Rovira, M B LopezAbstract:Abstract The influence of lamb Rennet paste (71.1% chymosin, 177 international milk-clotting units/mL, 4.57U/g of lipase activity) during the ripening of Murcia al Vino goat cheese was studied. The aim of this study was to improve the knowledge of the effect of lamb Rennet paste on the lipolytic patterns in this type of cheese by reference to the evolution of total and free fatty acids. A sensory analysis was carried out to compare cheeses made with commercial and paste Rennet. The Rennet paste showed higher lipolytic activity, enhancing the production of short-chain free fatty acids. In addition, the cheese produced with lamb Rennet paste had a slightly more bitter and piquant taste, making it an attractive commercial alternative that can be used to develop new varieties of goat cheese.
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influence of an artisanal lamb Rennet paste on proteolysis and textural properties of murcia al vino cheese
Food Chemistry, 2011Co-Authors: E Ferrandini, M B Lopez, M Castillo, J LaencinaAbstract:The aim of this study was to evaluate the influence of lamb Rennet paste on the proteolysis and textural properties of Murcia al Vino cheese, compared with calf Rennet. The enzyme concentration was adjusted according to its milk-clotting activity. The use of Rennet paste led to higher values of all nitrogen fractions studied. Significant increases were observed in the water-soluble nitrogen fraction as a result of the lower pH of Rennet paste cheeses; although the Rennet paste is not characterised, three proteases are reported in the references consulted which can justify the greater proteolysis compared with calf Rennet. The use of natural Rennet paste produces a cheese with a more hydrolysed protein matrix, which is associated with significant changes in texture. The greater firmness determined in the Rennet paste cheese was associated with higher fracture stress, lower fracture strain and lower moisture content.
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Technological Characterization of Experimental Natural Rennets Pastes
Food Science and Technology International, 2008Co-Authors: E Ferrandini, M De Renobales, M B Lopez, Manuel Castillo, M. Virto, Igor Hernández, Alejandra Price, José LaencinaAbstract:>> Four types of lamb Rennet pastes were characterized according to the sort of abomasa and the treatment it received: full fresh abomasa (FFA), full dried abomasa (FDA), empty dried abomasa (EDA), and empty frozen abomasa (EFA). These Rennet pastes were studied by means of different technological parameters (milk clotting time, chymosin content, lipase activity, and aptitude against milk coagulation).The highest level of clotting activity (391.20 IMCU/g) corresponded to the Rennet EDA whereas the lowest (172.87 IMCU/g) was found in EFA. The chymosin content of the pastes classified them as Rennet extracts, the highest chymosin level (80.46%) being found in the paste from FDA and the lowest (71.10%) being obtained from FFA.The highest level of lipase activity (10.57 U/g) was found in EDA whereas the lowest (1.46 U/g) was in paste FDA. Milk coagulation aptitude was studied through the use of a near infra-red radiation dispersion sensor. The highest value of R 0 (0.049 min � 1 ) found in the Rennet paste made with EDA indicated a higher level of casein hydrolysis and greater aggregation speed. For the same Rennet at tmax value of 6.1 min was established lower than for other Rennet preparations which reflected the fact that this Rennet hydrolyzed 80% of the k-casein in a shorter period of time. It is concluded that the best natural lamb Rennet paste of this work was FFA due to it combines appropriate proteolytic and lipolytic activities although it does not reach the maximum values for each technological parameters analyzed.
E Ferrandini - One of the best experts on this subject based on the ideXlab platform.
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influence of lamb Rennet paste on the lipolytic and sensory profile of murcia al vino cheese
Journal of Dairy Science, 2012Co-Authors: E Ferrandini, Mailo Virto, M De Renobales, M Castillo, M D Garrido, Silvia Rovira, M B LopezAbstract:Abstract The influence of lamb Rennet paste (71.1% chymosin, 177 international milk-clotting units/mL, 4.57U/g of lipase activity) during the ripening of Murcia al Vino goat cheese was studied. The aim of this study was to improve the knowledge of the effect of lamb Rennet paste on the lipolytic patterns in this type of cheese by reference to the evolution of total and free fatty acids. A sensory analysis was carried out to compare cheeses made with commercial and paste Rennet. The Rennet paste showed higher lipolytic activity, enhancing the production of short-chain free fatty acids. In addition, the cheese produced with lamb Rennet paste had a slightly more bitter and piquant taste, making it an attractive commercial alternative that can be used to develop new varieties of goat cheese.
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influence of an artisanal lamb Rennet paste on proteolysis and textural properties of murcia al vino cheese
Food Chemistry, 2011Co-Authors: E Ferrandini, M B Lopez, M Castillo, J LaencinaAbstract:The aim of this study was to evaluate the influence of lamb Rennet paste on the proteolysis and textural properties of Murcia al Vino cheese, compared with calf Rennet. The enzyme concentration was adjusted according to its milk-clotting activity. The use of Rennet paste led to higher values of all nitrogen fractions studied. Significant increases were observed in the water-soluble nitrogen fraction as a result of the lower pH of Rennet paste cheeses; although the Rennet paste is not characterised, three proteases are reported in the references consulted which can justify the greater proteolysis compared with calf Rennet. The use of natural Rennet paste produces a cheese with a more hydrolysed protein matrix, which is associated with significant changes in texture. The greater firmness determined in the Rennet paste cheese was associated with higher fracture stress, lower fracture strain and lower moisture content.
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Technological Characterization of Experimental Natural Rennets Pastes
Food Science and Technology International, 2008Co-Authors: E Ferrandini, M De Renobales, M B Lopez, Manuel Castillo, M. Virto, Igor Hernández, Alejandra Price, José LaencinaAbstract:>> Four types of lamb Rennet pastes were characterized according to the sort of abomasa and the treatment it received: full fresh abomasa (FFA), full dried abomasa (FDA), empty dried abomasa (EDA), and empty frozen abomasa (EFA). These Rennet pastes were studied by means of different technological parameters (milk clotting time, chymosin content, lipase activity, and aptitude against milk coagulation).The highest level of clotting activity (391.20 IMCU/g) corresponded to the Rennet EDA whereas the lowest (172.87 IMCU/g) was found in EFA. The chymosin content of the pastes classified them as Rennet extracts, the highest chymosin level (80.46%) being found in the paste from FDA and the lowest (71.10%) being obtained from FFA.The highest level of lipase activity (10.57 U/g) was found in EDA whereas the lowest (1.46 U/g) was in paste FDA. Milk coagulation aptitude was studied through the use of a near infra-red radiation dispersion sensor. The highest value of R 0 (0.049 min � 1 ) found in the Rennet paste made with EDA indicated a higher level of casein hydrolysis and greater aggregation speed. For the same Rennet at tmax value of 6.1 min was established lower than for other Rennet preparations which reflected the fact that this Rennet hydrolyzed 80% of the k-casein in a shorter period of time. It is concluded that the best natural lamb Rennet paste of this work was FFA due to it combines appropriate proteolytic and lipolytic activities although it does not reach the maximum values for each technological parameters analyzed.
Giovanna Suzzi - One of the best experts on this subject based on the ideXlab platform.
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influence of pig Rennet on fatty acid composition volatile molecule profile texture and sensory properties of pecorino di farindola cheese
Journal of the Science of Food and Agriculture, 2015Co-Authors: Giovanna Suzzi, Rosanna Tofalo, Maria Schirone, Giuseppe Fasoli, Giorgia Perpetuini, Francesca Patrignani, Aldo Corsetti, Giampiero Sacchetti, Fausto Gardini, Rosalba LanciottiAbstract:BACKGROUND Pig Rennet is traditionally used in Pecorino di Farindola cheese. In this study, different Pecorino cheeses obtained using calf, kid and pig Rennets were compared in terms of fatty acids, volatile molecule profile, texture and sensory properties during ripening. RESULTS The Rennet type influenced the fatty acid composition of cheeses, though palmitic, myristic and oleic acids were always predominant. The analysis of volatiles by SPME-GC/MS showed that Pecorino from calf Rennet, at the end of ripening, was the least ‘evolved’ in terms of volatile profile. SPME-GC/MS analysis revealed that cheeses from calf Rennet showed the slowest accumulation of free fatty acids over ripening time. Volatile data permitted the differentiation of cheese samples ripened from 30 to 180 days according to the Rennet used. Texture analysis differentiated cheeses made with pig and calf Rennet from those made with kid Rennet, which were less hard and more elastic than the former. Also sensory analysis differentiated cheese samples on the basis of Rennet type, and cheeses made with pig Rennet showed the lowest elasticity, bitter taste and fruity and hay flavour intensities. CONCLUSION Pig Rennet is fundamental to determine the quality parameters of Pecorino di Farindola cheese and could be used to impart peculiar quality features to ewe's milk cheeses. © 2014 Society of Chemical Industry
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influence of pig Rennet on proteolysis organic acids content and microbiota of pecorino di farindola a traditional italian ewe s raw milk cheese
Food Chemistry, 2015Co-Authors: Rosanna Tofalo, Maria Schirone, Giuseppe Fasoli, Giorgia Perpetuini, Francesca Patrignani, Anna Chiara Manetta, Rosalba Lanciotti, Aldo Corsetti, Giuseppe Martino, Giovanna SuzziAbstract:Abstract The use of pig Rennet is very ancient and in Italy is only applied in the manufacture of Pecorino di Farindola cheese. In order to evaluate the key role of this Rennet in the establishment of peculiar features of Pecorino di Farindola, cheeses made from raw ewes’ milk using calf (A) and kid (B) Rennets were compared to those produced with pig (C) Rennet. The use of pig Rennet for Pecorino di Farindola cheese making confers physico-chemical and proteolytic characteristics that differentiate it from cheeses produced with other coagulants. However, no microbiological differences were observed. Chesses made with pig and kid Rennets were characterised by higher proteolysis after 7 days of ripening. The content of isovaleric and propionic acids at the end of ripening was correlated with the presence of propionibacteria.
M Castillo - One of the best experts on this subject based on the ideXlab platform.
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influence of lamb Rennet paste on the lipolytic and sensory profile of murcia al vino cheese
Journal of Dairy Science, 2012Co-Authors: E Ferrandini, Mailo Virto, M De Renobales, M Castillo, M D Garrido, Silvia Rovira, M B LopezAbstract:Abstract The influence of lamb Rennet paste (71.1% chymosin, 177 international milk-clotting units/mL, 4.57U/g of lipase activity) during the ripening of Murcia al Vino goat cheese was studied. The aim of this study was to improve the knowledge of the effect of lamb Rennet paste on the lipolytic patterns in this type of cheese by reference to the evolution of total and free fatty acids. A sensory analysis was carried out to compare cheeses made with commercial and paste Rennet. The Rennet paste showed higher lipolytic activity, enhancing the production of short-chain free fatty acids. In addition, the cheese produced with lamb Rennet paste had a slightly more bitter and piquant taste, making it an attractive commercial alternative that can be used to develop new varieties of goat cheese.
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influence of an artisanal lamb Rennet paste on proteolysis and textural properties of murcia al vino cheese
Food Chemistry, 2011Co-Authors: E Ferrandini, M B Lopez, M Castillo, J LaencinaAbstract:The aim of this study was to evaluate the influence of lamb Rennet paste on the proteolysis and textural properties of Murcia al Vino cheese, compared with calf Rennet. The enzyme concentration was adjusted according to its milk-clotting activity. The use of Rennet paste led to higher values of all nitrogen fractions studied. Significant increases were observed in the water-soluble nitrogen fraction as a result of the lower pH of Rennet paste cheeses; although the Rennet paste is not characterised, three proteases are reported in the references consulted which can justify the greater proteolysis compared with calf Rennet. The use of natural Rennet paste produces a cheese with a more hydrolysed protein matrix, which is associated with significant changes in texture. The greater firmness determined in the Rennet paste cheese was associated with higher fracture stress, lower fracture strain and lower moisture content.
