title: Influence of lamb rennet paste on the lipolytic and sensory profile of Murcia al Vino cheese.
abstract: The influence of lamb rennet paste (71.1% chymosin, 177 international milk-clotting units/mL, 4.57U/g of lipase activity) during the ripening of Murcia al Vino goat cheese was studied. The aim of this study was to improve the knowledge of the effect of lamb rennet paste on the lipolytic patterns in this type of cheese by reference to the evolution of total and free fatty acids. A sensory analysis was carried out to compare cheeses made with commercial and paste rennet. The rennet paste showed higher lipolytic activity, enhancing the production of short-chain free fatty acids. In addition, the cheese produced with lamb rennet paste had a slightly more bitter and piquant taste, making it an attractive commercial alternative that can be used to develop new varieties of goat cheese.
authors.affiliation: Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Campus de Espinardo, E- 30071 Murcia, Spain.
authors.forename: E
authors.initials: E
authors.lastname: Ferrandini
authors.forename: M
authors.initials: M
authors.lastname: Castillo
authors.forename: M
authors.initials: M
authors.lastname: de Renobales
authors.forename: M D
authors.initials: MD
authors.lastname: Virto
authors.forename: M D
authors.initials: MD
authors.lastname: Garrido
authors.forename: S
authors.initials: S
authors.lastname: Rovira
authors.forename: M B
authors.initials: MB
authors.lastname: López
mesh_terms: D000818:Animals; D002611:Cheese / Q000032:analysis / Q000592:standards; D012085:Chymosin / Q000378:metabolism*; D005227:Fatty Acids / Q000032:analysis; D005230:Fatty Acids, Nonesterified / Q000032:analysis; D005524:Food Technology / Q000379:methods; D008066:Lipolysis; D012756:Sheep; D013649:Taste
chemical_list: D005227:Fatty Acids; D005230:Fatty Acids, Nonesterified; C025350:rennet; D012085:Chymosin