title: Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe's raw milk cheese.
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.
authors.affiliation: Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Italy.
authors.forename: Rosanna
authors.initials: R
authors.lastname: Tofalo
authors.affiliation: Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Italy.
authors.forename: Maria
authors.initials: M
authors.lastname: Schirone
authors.affiliation: Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Italy.
authors.forename: Giuseppe
authors.initials: G
authors.lastname: Fasoli
authors.affiliation: Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Italy.
authors.forename: Giorgia
authors.initials: G
authors.lastname: Perpetuini
authors.affiliation: Department of Agricultural and Food Sciences, University of Bologna, Italy.
authors.forename: Francesca
authors.initials: F
authors.lastname: Patrignani
authors.affiliation: Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Italy.
authors.forename: Anna Chiara
authors.initials: AC
authors.lastname: Manetta
authors.affiliation: Department of Agricultural and Food Sciences, University of Bologna, Italy.
authors.forename: Rosalba
authors.initials: R
authors.lastname: Lanciotti
authors.affiliation: Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Italy.
authors.forename: Aldo
authors.initials: A
authors.lastname: Corsetti
authors.affiliation: Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Italy.
authors.forename: Giuseppe
authors.initials: G
authors.lastname: Martino
authors.affiliation: Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Italy. Electronic address: gsuzzi@unite.it.
authors.forename: Giovanna
authors.initials: G
authors.lastname: Suzzi
mesh_terms: D000818:Animals; D002264:Carboxylic Acids / Q000737:chemistry*; D002417:Cattle; D002611:Cheese / Q000032:analysis* / Q000382:microbiology*; D012085:Chymosin / Q000737:chemistry*; D004591:Electrophoresis, Polyacrylamide Gel / Q000379:methods*; D007558:Italy; D064307:Microbiota; D008892:Milk / Q000737:chemistry*; D059748:Proteolysis; D012756:Sheep; D013552:Swine
chemical_list: D002264:Carboxylic Acids; C025350:rennet; D012085:Chymosin
keywords: Nitrogen fractions; Organic acids; Pecorino di Farindola; Pig rennet