Abstract
Bovine pepsin (BP) was compared with calf rennet (CR) in commercial Cheddar cheese manufacture. Four pairs of vats were made in each of two factories in April and ten pairs in June. BP was an extract of adult bovine stomachs specially treated to reduce chymosin content from 20 to 9%, the balance being bovine pepsin; CR contained 6% bovine pepsin and 94% chymosin.
BP was associated with slightly but significantly (vopimat 23 ±0.05) higher fat (by 0.028%) and protein (by 0.008%) levels in whey and slightly lower yields of cheese (by 0.8%). Adjusting to a constant level of fat lost in whey (0.18%) reduced the difference in yield from 0.8 to 0.4% (0.068 to 0.032 Kg/100 Kg of milk). The LSD is important in assessing the significance of observed differences in yield and was ±0.0246 Kg (±0.3%). Losses of protein and of fat-adjusted yields were judged to be economically significant.
BP was associated with slight differences in properties of cheese: faster coagulation of milk in one factory; lower levels of acid-soluble protein during ripening; very slightly higher grades for texture in cheese at 9 and 12 months of age; a more elastic texture correlated with reduced proteolysis; very slightly lower intensity of typical aged Cheddar cheese flavour at 12 months.
BP was associated with slightly but significantly (vopimat 23 ±0.05) higher fat (by 0.028%) and protein (by 0.008%) levels in whey and slightly lower yields of cheese (by 0.8%). Adjusting to a constant level of fat lost in whey (0.18%) reduced the difference in yield from 0.8 to 0.4% (0.068 to 0.032 Kg/100 Kg of milk). The LSD is important in assessing the significance of observed differences in yield and was ±0.0246 Kg (±0.3%). Losses of protein and of fat-adjusted yields were judged to be economically significant.
BP was associated with slight differences in properties of cheese: faster coagulation of milk in one factory; lower levels of acid-soluble protein during ripening; very slightly higher grades for texture in cheese at 9 and 12 months of age; a more elastic texture correlated with reduced proteolysis; very slightly lower intensity of typical aged Cheddar cheese flavour at 12 months.
| Original language | English |
|---|---|
| Pages (from-to) | 189-200 |
| Number of pages | 12 |
| Journal | Canadian Institute of Food Science and Technology Journal |
| Volume | 9 |
| Issue number | 4 |
| DOIs | |
| State | Published - 1976 |
| Externally published | Yes |