Changes during manufacture and ripening of Cheddar cheese prepared with fungal rennet substitute of Rhizopus oligosporus.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/3317/
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| Title |
Changes during manufacture and ripening of Cheddar cheese prepared with fungal rennet substitute of Rhizopus oligosporus.
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| Creator |
Nagaraja Rao, K. S.
Krishna, Nand. Srikanta, S. Krishnaswamy, M. A. Sreenivasa Murthy, V. |
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| Subject |
04 Fungi
27 Dairy products |
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| Description |
Studies were made on the manufacture and ripening of Cheddar cheese prepared with a milk-clotting enzyme of R. oligosporus and compared with those of rennet cheese. The curd working properties, yields and quality of green cheese from R. oligosporus enzyme were fairly comparable with those from calf-rennet. During ripening, changes in moisture, acidity, pH and fat content of both cheeses were similar. The soluble N was comparatively low while maturity index was higher during ripening in R. oligosporus cheese than in calf-rennet cheese. Organoleptically, R. oligosposus cheese was rated lower than calf-rennet cheese, developing transient bitterness during ripening like other fungal rennet substitutes.
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| Date |
1979
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/3317/1/Nahrung%2C%20Volume-23%286%20%281979%29%20621-626.pdf
Nagaraja Rao, K. S. and Krishna, Nand. and Srikanta, S. and Krishnaswamy, M. A. and Sreenivasa Murthy, V. (1979) Changes during manufacture and ripening of Cheddar cheese prepared with fungal rennet substitute of Rhizopus oligosporus. Nahrung, 23 (6). 621-626, 16 ref.. |
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