Characteristics of rennet and other enzymes from small ruminants used in cheese production
作者： Ekaterini Moschopoulou
DOI: 10.1016/J.SMALLRUMRES.2011.09.039
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摘要: Abstract Rennet from small ruminants is widely used in Mediterranean countries to produce various cheeses, including Protected Designation of Origin (PDO) cheeses. Usually, this rennet produced by the cheesemakers and consequently, artisanal product has some special characteristics, compared other rennets. Apart proteolytic enzymes, type contains also lipolytic enzymes that contribute cheese sensory characteristics. This review outlines preparation procedures, enzymatic characteristics as well physicochemical composition microbiological quality such presents use commercial enzyme preparations lamb kid cheesemaking.
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