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Suitability of some microbial coagulants for Feta cheese manufacture

Published online by Cambridge University Press:  01 June 2009

Efstathios Alichanidis ,
Emmanuel M. Anifantakis ,
Anna Polychroniadou  and
Marinela Nanou
Efstathios Alichanidis
Affiliation:
Department of Dairy Technology, University of Thessaloniki, Greece
Emmanuel M. Anifantakis
Affiliation:
Agricultural College of Athens, Iera Odos 75, Votanicos, Athens, Greece
Anna Polychroniadou
Affiliation:
Department of Dairy Technology, University of Thessaloniki, Greece
Marinela Nanou
Affiliation:
Agricultural College of Athens, Iera Odos 75, Votanicos, Athens, Greece
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Summary

Three microbial rennets, Noury rennet (Mucor pusillus, Lindt), Rennilase (M. miehei) and Suparen (Endothia parasitica), were assessed as calf rennet substitutes for Feta cheesemaking, in comparison with calf rennet. Cheeses prepared were all of good quality with similar organoleptic properties. Yield (referred to 55% moisture), moisture content, NaCl and protein content did not differ significantly. Different rates of proteolysis were observed in the cheeses, the highest of which was exhibited by calf rennet followed by Rennilase, Noury rennet and Suparen preparations. These calf rennet substitutes are well suited for Feta cheese manufacture.

Type
Original Articles
Information
Journal of Dairy Research , Volume 51 , Issue 1 , February 1984 , pp. 141 - 147
Copyright
Copyright © Proprietors of Journal of Dairy Research 1984

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References

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