Influence of calf or lamb rennet on the physicochemical, proteolytic, and sensory characteristics of an ewe's-milk cheese

Irigoyen, A.; Izco, Jesús; Ibáñez, Francisco C.; Torre, P.

doi:10.1016/s0958-6946(01)00147-9

Cited by 44 publications

(40 citation statements)

References 17 publications

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“…It has been reported that cheeses manufactured using animal rennet show higher level of moisture (Freitas & Malcata, 1996;Nu`n˜ez, Medina, Gaya, Guillen, & Radriguez-Martin, 1991). At 60 d of ripening, dry matter values of cheeses manufactured with experimental rennet paste were similar to those observed by Nu`n˜ez et al (1991) and lower than the values reported by Irigoyen et al (2002) for cheeses made using artisanal lamb rennet paste.…”

Section: Parametersupporting

confidence: 86%

“…In fact, it is generally assumed that proteolytic enzymes are freed in cheese when the cells are lysed after their death (Prieto et al, 2002). The initial degradation of casein is mainly due to residual coagulant with subsequent production of peptides, which can be used by the bacterial proteases as substrates, thereby producing smaller peptides and amino acids (Irigoyen et al, 2002). Lower pH values detected in ARLB cheese at 1 d of ripening and during ripening, together with higher cell loads, confirm that rennet paste enriched with lactic acid bacteria was a vehicle of viable cells useful for cheese making.…”

Section: Article In Pressmentioning

confidence: 99%

“…Lamb rennet is still used to produce hard cheeses in parts of Italy, in the form of rennet pastes that are essential for the development of cheese flavor (Irigoyen, Izco, Ibanez, & Torre, 2002), and to impart a sharp, 'piccante' or 'pecorino' flavour to the cheese (Bustamante et al, 2000). In recent years, the renewed interest in the manufacture of traditional cheeses stimulated increased production of rennet paste in specialised industrial plants.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Influence of lamb rennet paste on composition and proteolysis during ripening of Pecorino foggiano cheese

Santillo

Caroprese

Marino

et al. 2007

International Dairy Journal

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Section: Parametersupporting

confidence: 86%

Section: Article In Pressmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Influence of lamb rennet paste on composition and proteolysis during ripening of Pecorino foggiano cheese

Santillo

Caroprese

Marino

et al. 2007

International Dairy Journal

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“…The use of coagulants has been shown repeatedly to preserve the original and distinctive flavors of traditional cheeses (Irigoyen, Izco, Iba´n˜ez, & Torre, 2002) but may cause additional microbial contamination of milk (Flo´rez, Herna´ndez-Barranco, Marcos, & Mayo, 2006). For this reason, we studied the changes occurring in the main bacterial groups to examine the effect of refrigeration and the addition of preservatives on the microbiological characteristics of rennet.…”

Section: Microbiology Studiesmentioning

confidence: 99%

Characterization of the milk-clotting properties of extracts from artichoke (Cynara scolymus, L.) flowers

Chazarra

Sidrach

López-Molina

et al. 2007

International Dairy Journal

123

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“…Bunlar peynirlere keskin ve acı bir aroma verirler ve serbest aminoasit oluşumunun gecikmesine sebep olabilirler [34,35]. Sığır ve koyun rennetlerinin proteolitik farklarının olup olmadığı hususunda net bir sonuca varılamamış, ancak üretim koşulları ve enzim preparatlarının bileşiminin (örneğin, pepsin/kimozin oranı), proteolitik özellikler üzerinde etkili oldukları belirtilmiştir [36,37].…”

Section: Hayvansal Kaynakli Pihtilaştiricilarunclassified

Peynir Üretimi İçin Sütü Pıhtılaştıran Enzimlere Genel Bir Bakış ve Güncel Gelişmeler

Çakmakçı¹,

Cantürk²,

Çakır³

2017

Akademik Gıda

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ÖZFarklı kaynaklardan elde edilip kullanıma hazır hale getirilen, kazeini pıhtılaştırıcı enzimlere sütü pıhtılaştıran enzim, peynir mayası veya rennet denir. Rennet (büyük oranda rennin/kimozin içeren), geviş getiren genç hayvanların midelerinin şirden bölümünden elde edilmekte ve peynir yapımında süt pıhtılaştırıcı olarak binlerce yıldır kullanılmaktadır. Dünyada peynir üretimi ve tüketimi giderek artış gösterirken buzağı renneti temininin giderek azalması, alternatif kaynaklardan buzağı renneti yerine kullanılabilecek enzim elde etme çalışmalarına hız kazandırmış, yüksek verimli üretim yöntemlerinin araştırılması zorunlu hale gelmiştir. Buzağı rennetine alternatif olarak yapılan çalışmalar; (i) bitkisel kaynaklardan elde edilen pıhtılaştırıcılar (bitkisel rennet), (ii) mikroorganizmalardan direkt olarak elde edilen ve proteolitik enzimlerden oluşan mikrobiyal peynir mayaları (mikrobiyal rennet), (iii) rennin enzimi üretiminde görevli genetik materyalin, belirli mikroorganizmalara aktarılması sonucu, bu mikroorganizmaların ürettiği rennin enzimine özdeş enzimlerden oluşan mikrobiyal peynir mayaları (rekombinant kimozin) olmak üzere sınıflandırılabilir. Rekombinant kimozin, gelişen gen teknolojisi ile birlikte hızla artan araştırmalara konu olmaktadır. Bu derlemede, hayvansal, bitkisel ve mikrobiyal kaynaklı enzimlerin/peynir mayalarının sütü pıhtılaştırma ve peyniri olgunlaştırma aşamalarındaki etkileri ele alınmıştır.Anahtar Kelimeler: Kimozin, Rennin, Rennet çeşitleri, Süt pıhtılaştırıcı enzim, Peynir An Overview of Milk-Coagulating Enzymes in Cheese Production and Recent Developments ABSTRACTEnzymes obtained from different sources and made ready for further use, which also coagulate caseins, are called milk coagulant enzyme, cheese rennet or rennet. For thousands of years, rennet (in general rennin/chymosin) from the abomasus section in stomachs of young ruminants animals has been obtained, and it has been used as milk coagulant in cheese making. As cheese production and consumption in the world have been increasing gradually, the steady declining supply of calf rennet has accelerated the acquisition of enzymes that can be used in place of alternative sources of calf rennet, and the search for highly efficient production methods has become compulsory. Studies on alternative sources for calf rennet are categorized as (i) the coagulants obtained from herbal sources (herbal rennet), (ii) the rennet source, the microbial cheese rennets consisting of proteolytic enzymes and obtained directly from microorganisms (microbial rennet), (iii) the transfer of genetic material responsible for rennin enzyme production to certain microorganisms, (recombinant chymosin), which is composed of enzymes identical to the renin enzyme that it produces. Recombinant chymosin is rapidly becoming a subject of research together with developing gene technology. In this review, the effects of animal, plant and microbial origin enzymes/cheese rennets on milk clotting and cheese ripening stages are discussed.

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Influence of calf or lamb rennet on the physicochemical, proteolytic, and sensory characteristics of an ewe's-milk cheese

Cited by 44 publications

References 17 publications

Influence of lamb rennet paste on composition and proteolysis during ripening of Pecorino foggiano cheese

Influence of lamb rennet paste on composition and proteolysis during ripening of Pecorino foggiano cheese

Characterization of the milk-clotting properties of extracts from artichoke (Cynara scolymus, L.) flowers

Peynir Üretimi İçin Sütü Pıhtılaştıran Enzimlere Genel Bir Bakış ve Güncel Gelişmeler

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