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Influence of pH, type of enzyme and ultrafiltration on the retention of milk clotting enzymes in Camembert cheese

Published online by Cambridge University Press:  01 June 2009

Pascaline Garnot ,
Daniel Molle  and
Michel Piot
Pascaline Garnot
Affiliation:
Laboratoire de Recherches de Technologie Laitière, INRA, 35042 Rennes Cedex, France
Daniel Molle
Affiliation:
Laboratoire de Recherches de Technologie Laitière, INRA, 35042 Rennes Cedex, France
Michel Piot
Affiliation:
Laboratoire de Recherches de Technologie Laitière, INRA, 35042 Rennes Cedex, France
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Summary

Camembert cheeses were made with pasteurized skim milk or with ultrafiltered milk concentrated 2-fold, using either rennet or Mucor miehei proteinase as coagulant. Using rennet, the rapid acidification during cheesemaking increased enzyme retention and 55% was retained after 24 h. With the M. miehei proteinase, acidification had no effect and only 17% of it was retained after 24 h. The use of ultrafiltered milk resulted in less rennet being retained in the curd.

Type
Original Articles
Information
Journal of Dairy Research , Volume 54 , Issue 2 , May 1987 , pp. 315 - 320
Copyright
Copyright © Proprietors of Journal of Dairy Research 1987

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References

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