Journal of Applied Animal Research

  • Year: 2006
  • Volume: 30
  • Issue: 2

Evaluation of the effect of rennet type on the texture and colour of goats cheese

  • Author:
  • M.R. Fresno1, S. Álvarez1, V. Rodríguez1, N. Castro2, A. Argüello2,
  • Total Page Count: 4
  • DOI:
  • Page Number: 157 to 160

1Canary Agronomic Science Institute Apdo. 60, La Laguna, Tenerife, Spain.

2Department of Animal Science, Las Palmas de Gran Canaria University, Arucas 35416, Spain.

Abstract

Goat milk cheese was made using natural rennet paste from kid's abomasum using the traditional method used for Palmero AOC Cheese and commercial rennet (50% quimosin, 50% pepsin). Changes in composition, colour and texture were evaluated in fresh (6d ripening), semi-hard (40d ripening) and hard cheeses (70d ripening) that were made according to the specifications of AOC Regulatory Board. Cheese made with natural paste were harder, more elastic, breakable and darker than those made with commercial rennet.

Keywords

Goat cheese, rennet type, texture, colour, ripening