Effect of the use of three different lamb paste rennets on lipolysis of the PDO Pecorino Romano Cheese

Addis, Margherita; Piredda, Giovanni; Pes, M.; Salvo, R. Di; Scintu, Maria Francesca; Pirisi, A.

doi:10.1016/j.idairyj.2004.07.018

Cited by 42 publications

(32 citation statements)

References 15 publications

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“…The use of lipase-containing lamb rennet pastes causes the accumulation of shortchain free fatty acids during cheese ripening [1,2,48,57], which impart a characteristic "pungent" flavour to the cheese, as has been reported for Italy's Provolone and Romano cheeses [16], Feta cheese [6], Idiazabal cheese [35,50,57] and other ewe's milk cheeses [44].…”

Section: Introductionmentioning

confidence: 87%

“…Lamb rennet pastes, more frequently used than kid rennet pastes, have been the subject of recent research [1,2,23,47]. Artisanal rennet pastes are prepared from abomasa of unweaned, milk-fed lambs, after drying and grinding them with various amounts of salt.…”

Section: Introductionmentioning

confidence: 99%

“…Artisanal rennet pastes are prepared from abomasa of unweaned, milk-fed lambs, after drying and grinding them with various amounts of salt. In addition to chymosin and pepsin, these pastes contain variable amounts of lipolytic activities [1,2,23], including pregastric esterase, an enzyme secreted by glands at the base of the tongue and pushed down to the abomasa with the swallowed milk [28]. The activities of these enzymes vary from one rennet paste to another, depending on several factors such as the age and the state of the stomach when the animal was killed, and drying or salting procedures [23].…”

Section: Introductionmentioning

confidence: 99%

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Hygienic quality, lipolysis and sensory properties of Spanish Protected Designation of Origin ewe’s milk cheeses manufactured with lamb rennet paste

Etayo

Elortondo

Gil

et al. 2006

Lait

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-A lamb rennet paste preparation was studied to determine its suitability for the manufacture of the three main Spanish raw ewe's milk cheeses with Protected Designation of Origin (Manchego, Idiazabal and Zamorano) from the hygienic and sensory points of view. Cheeses were manufactured with lamb rennet paste or with commercial rennets (bovine powder rennet for Manchego cheese and liquid lamb rennet for Zamorano and Idiazabal cheeses) at identical levels of coagulating strength. Free fatty acids and partial glycerides were also analysed to study lipolysis levels and to relate them to sensory properties. No statistically significant differences were detected in microbiological counts for any of the species analysed between cheeses manufactured with lamb rennet paste and cheeses manufactured with non-paste commercial rennet. We conclude that the hygienic quality of the cheeses made in this study with lamb rennet paste was comparable with that of cheeses made with non-paste commercial rennet. Cheeses made with lamb rennet paste showed a higher lipolysis level than cheeses made with non-paste commercial rennet. Sensory differences between cheeses made with either type of rennet were mainly detected in Idiazabal cheese, whereas the sensory profile of the cheeses made with lamb rennet paste or with non-paste commercial rennet was rather similar for Manchego and Zamorano cheeses. Idiazabal cheeses manufactured with lamb rennet paste showed the highest scores for odour and flavour intensities, sharp odour, rennet odour and flavour, butyric flavour and pungent character. On the other hand, Idiazabal cheeses made with non-paste commercial rennet had higher scores for milk and buttery odour attributes than cheeses made with lamb rennet paste.

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Section: Introductionmentioning

confidence: 87%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Hygienic quality, lipolysis and sensory properties of Spanish Protected Designation of Origin ewe’s milk cheeses manufactured with lamb rennet paste

Etayo

Elortondo

Gil

et al. 2006

Lait

View full text Add to dashboard Cite

show abstract

“…The use of rennet paste plays a key role in manufacturing processes of several types of cheese, because the enzymes contained in the rennet of animal origin show activities and specificities that can strongly influence the taste and the aroma of the cheese (Addis et al, 2005). Moreover, some authors reported that enzyme activities seems to be affected by animal age and weaning methods (Guilloteau et al, 1983).…”

Section: Discussionmentioning

confidence: 99%

“…Recent papers (Addis et al, 2005;Bustamante et al, 2003) have investigated the influence of lamb rennet paste on production of ovine cheese. To date, no studies have been conducted on the effects of addition of probiotic bacteria to milk substitute in lambs' diet on cheese quality during ripening.…”

Section: Introductionmentioning

confidence: 99%