Abstract：
:The use of pig rennet is very ancient and in Italy is only applied in the manufacture of Pecorino di Farindola cheese. In order to evaluate the key role of this rennet in the establishment of peculiar features of Pecorino di Farindola, cheeses made from raw ewes' milk using calf (A) and kid (B) rennets were compared to those produced with pig (C) rennet. The use of pig rennet for Pecorino di Farindola cheese making confers physico-chemical and proteolytic characteristics that differentiate it from cheeses produced with other coagulants. However, no microbiological differences were observed. Chesses made with pig and kid rennets were characterised by higher proteolysis after 7 days of ripening. The content of isovaleric and propionic acids at the end of ripening was correlated with the presence of propionibacteria.
journal_name
Food Chemjournal_title
Food chemistryauthors
Tofalo R,Schirone M,Fasoli G,Perpetuini G,Patrignani F,Manetta AC,Lanciotti R,Corsetti A,Martino G,Suzzi Gdoi
10.1016/j.foodchem.2014.11.088subject
Has Abstractpub_date
2015-05-15 00:00:00pages
121-7eissn
0308-8146issn
1873-7072pii
S0308-8146(14)01817-2journal_volume
175pub_type
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