Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe’s raw milk cheese
作者： Rosanna Tofalo , Maria Schirone , Giuseppe Fasoli , Giorgia Perpetuini , Francesca Patrignani
DOI: 10.1016/J.FOODCHEM.2014.11.088
关键词:
摘要: Abstract The use of pig rennet is very ancient and in Italy only applied the manufacture Pecorino di Farindola cheese. In order to evaluate key role this establishment peculiar features Farindola, cheeses made from raw ewes’ milk using calf (A) kid (B) rennets were compared those produced with (C) rennet. for cheese making confers physico-chemical proteolytic characteristics that differentiate it other coagulants. However, no microbiological differences observed. Chesses characterised by higher proteolysis after 7 days ripening. content isovaleric propionic acids at end ripening was correlated presence propionibacteria.
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