Abstract
Abstract A change in the quantity of rennet added to the cheesemilk resulted in a corresponding change in the level of residual rennet in Feta cheese. Casein proteolysis and exudation of whey from Feta cheese during storage were proportional to the quantity of residual rennet in the cheese. It is likely that with proteolysis, the three-dimensional casein network becomes weaker and gradually disintegrates. The water-holding ability of the casein gels is thereby greatly reduced and moisture is released from the interstices of the casein gel. This free moisture and soluble material, including peptides and amino acids formed during proteolysis, are released as exudate during the storage of Feta cheese.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
