Abstract
To test the potential of a novel microbial rennet isolated from traditional fermented rice wine for cheese making, Cheddar‐style cheese made with this enzyme was studied for changes in composition, proteolysis, and sensory profile during 90 days of ripening in comparison with a control cheese made with a commercial rennet. The initial proteolysis assay of the microbial rennet on milk proteins indicated a notable increase in the hydrolysis of casein components (α‐, β‐, and κ‐caseins) but no effect on whey proteins upon increasing the concentration of the enzyme. Correspondingly, compared to cheese made with commercial rennet, the use of the microbial rennet in Cheddar‐style cheese resulted in significantly higher primary and secondary proteolysis in the later stages of ripening (60–90 days ripening) and thus a softer texture and the formation of more volatile compounds and free amino acids (FAAs) despite its lower moisture content (41.7%, w/w). Though the cheese made with the microbial rennet was found to contain bitter‐taste FAAs (1,000 mg/100 g), the combined effect of other‐taste FAAs, including sweet (231 mg/100 g), umami (225 mg/100 g), and tasteless (361 mg/100 g) FAAs, in the cheese attenuated the bitter taste of the cheese. This analysis was in accordance with the sensory evaluation, which showed no significantly different sensory scoring between the cheeses made with the microbial and commercial rennets. The present study demonstrated a novel approach to evaluate the bitter taste of ripened cheese. The results of this study suggest the potential of the microbial rennet from rice wine to serve as a new source of milk‐clotting agents in cheese making.
Highlights
Milk‐clotting enzymes (MCEs) can be obtained from various sources, including animals, plants, and microbes, and these enzymes play important roles in curdling milk and affecting cheese maturation (El‐Tanboly, El‐Hofi, Youssef, El‐Desoki, & Ismail, 2013)
The chemical composition, proteolysis, texture, microstructure, volatile compounds, and sensory attributes of the cheese made with the microbial rennet were determined by comparing with those of the cheese made with a commercial rennet
| 1541 acceptance of the product (Ziino, Condurso, Romeo, Giuffrida, & Verzera, 2005), volatile compounds and the bitter taste of cheese formed during ripening of cheese were further analyzed by principal component analysis (PCA) method and evaluated on the basis of taste profiles of free amino acids (FAAs) in cheese
Summary
Milk‐clotting enzymes (MCEs) can be obtained from various sources, including animals, plants, and microbes, and these enzymes play important roles in curdling milk and affecting cheese maturation (El‐Tanboly, El‐Hofi, Youssef, El‐Desoki, & Ismail, 2013). Microbial MCEs are characterized with generally greater proteolytic activity and different substrate specificity, and these characteristics might intensify cheese ripening (Jiang, Chen, Xue, & Chen, 2007). The proteolytic activity of the MCEs varies with their producing microbes, leading to different extents of proteolysis in cheese during ripening and affecting cheese quality attributes differently (Soltani, Boran, & Hayaloglu, 2016). The present study was carried out to evaluate the effect of this microbial rennet on proteolysis and sensory attributes of Cheddar‐style cheese, aiming to test its potential for application in cheese making in view of increasing demands for cheese worldwide. The chemical composition, proteolysis, texture, microstructure, volatile compounds, and sensory attributes of the cheese made with the microbial rennet were determined by comparing with those of the cheese made with a commercial rennet. | 1541 acceptance of the product (Ziino, Condurso, Romeo, Giuffrida, & Verzera, 2005), volatile compounds and the bitter taste of cheese formed during ripening of cheese were further analyzed by principal component analysis (PCA) method and evaluated on the basis of taste profiles of free amino acids (FAAs) in cheese
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