Abstract
Abstract In a preliminary study with commercial ewe's milk cheeses, there were statistically significant differences in the sensory evaluation scores and the amounts of short-chain (C4–C10) free fatty acids (FFAs) between cheeses made with lamb rennet paste or bovine rennet. Experimental ewe's milk cheeses were manufactured with 2 levels of artisanally produced lamb rennet paste and 2 levels of bovine rennet in 50 L vats, with a manufacturing replicate done within 1 week. Total coagulating activity was 2500 RU for cheeses manufactured with a high amount of rennet or 1000 RU for cheeses manufactured with a low amount of rennet. The two batches of lamb rennet pastes used had 4.0 (early Spring) and 6.5 U g−1 lipase (late Spring), whereas no lipase activity was detected in bovine rennets. The total concentration of FFAs in cheeses manufactured with lamb rennet paste was significantly higher than in cheeses manufactured with bovine rennet, regardless of ripening time and time of the year. Lipolysis in the former cheeses increased with the total units of lipolytic activity added. The increase in lipolysis in cheeses made with lamb rennet was primarily due to higher amounts of short-chain fatty acids (C4–C10). Butyric acid was the main FFA in cheeses made with lamb rennet paste, representing 34.5 μmol 100 μmol−1 (low level of rennet) and 44.2 μmol 100 μmol−1 (high level of rennet) of the total FFAs, whereas it represented only 17 μmol 100 μmol−1 of the total FFAs in all cheeses made with bovine rennet. The concentration of individual FFAs of chain length
Sign-in/Register to access full text options 
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 callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
