Arnold Reps
Department of Food Biotechnology, University of Warmia and Mazury Olsztyn, Poland
Lucjan Jedrychowski
Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Division of Food Science, Olsztyn, Poland
Krystyna Wisniewska
Department of Food Biotechnology, University of Warmia and Mazury Olsztyn, Poland
Agnieszka Jankowska
Department of Food Biotechnology, University of Warmia and Mazury Olsztyn, Poland
ABSTRACT
Studies were carried out to determine the suitability of a coagulating preparation, Rhizomucor proteinase, obtained from Rhizomucor miehei for production of Camembert, Edam and Cheddar cheeses. While analyzing the cheese-making process, it was found that the obtained preparation could be used in the production of high quality cheeses without the need for changing the established technological parameters. In cheeses produced with Rhizomucor proteinase, proteolysis and lipolysis was more intense than in renin cheeses - which has a beneficial effect on cheese sensory properties. Lower utilization of milk nitrogen compounds and fat encourages further studies into the application of the obtained preparation in combination with other coagulating enzymes.
How to cite this article
Arnold Reps, Lucjan Jedrychowski, Krystyna Wisniewska and Agnieszka Jankowska, 2006. Application of a Coagulating Preparation Obtained
with Rhizomucor Miehei N in Cheese-Making. Pakistan Journal of Nutrition, 5: 97-101.
DOI: 10.3923/pjn.2006.97.101
URL: https://scialert.net/abstract/?doi=pjn.2006.97.101
DOI: 10.3923/pjn.2006.97.101
URL: https://scialert.net/abstract/?doi=pjn.2006.97.101