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A comparison of microstructures of Cheddar cheese curd manufactured with calf rennet, bovine pepsin, and porcine pepsin

Published online by Cambridge University Press:  01 June 2009

M. F. Eino ,
D. A. Biggs ,
D. M. Irvine  and
D. W. Stanley
M. F. Eino
Affiliation:
Department of Food Science, University of Guelph, Guelph, Ontario, Canada
D. A. Biggs
Affiliation:
Department of Food Science, University of Guelph, Guelph, Ontario, Canada
D. M. Irvine
Affiliation:
Department of Food Science, University of Guelph, Guelph, Ontario, Canada
D. W. Stanley
Affiliation:
Department of Food Science, University of Guelph, Guelph, Ontario, Canada
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Summary

Calf rennet, bovine pepsin, and porcine pepsin were used to produce cheese curd, using the same milk and lactic culture for each. Specimens were prepared for scanning electron microscope examination by a modified critical-point drying technique.

From examination of the micrographs, the curd made with bovine and porcine pepsin were similar in structure and in orientation of the coagulated protein, whereas the curd produced with rennet was different, having a more compact and organized structure.

Type
Research Article
Information
Journal of Dairy Research , Volume 43 , Issue 1 , February 1976 , pp. 113 - 115
Copyright
Copyright © Proprietors of Journal of Dairy Research 1976

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