Abstract
AbstractRennet paste contains chymosin and pepsin as major enzymatic coagulant, and lipolytic enzymes such as pre-gastric lipase (PGL) and gastric lipase (GL), able to release free fatty acids during cheese ripening. Main factors influencing rennet paste features are diet (milk feeding, weaning) and slaughter age. Little is known about the effects of probiotic addition to milk substitute on the microbial and enzyme feature of rennet, and thus on the characteristics of cheese. In the present study the effects of different rennet pastes on the Pecorino foggiano cheese in terms of proteolytic and lipolytic characteristics were investigated. Twenty-four lambs were divided into six groups of four according to a 3x2 factorial design with lambs being subjected to three different feeding systems: mother suckling (MS), artificial rearing (AR), and artificial rearing with Lactobacillus acidophilus (Strain DSM 20079; DSMZ, Braunshweig-Germany; cells were suspended in milk replacer at the concentration of 7log 10 cfu...
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