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Influence of chromatographically pure bovine chymosin and pepsin A on cheese curd syneresis

Published online by Cambridge University Press:  01 June 2009

Hans Andersson  and
Anders Andrén
Hans Andersson
Affiliation:
Department of Animal Nutrition and Management, Swedish University of Agricultural Sciences, Box 7024, S-750 07 Uppsala, Sweden
Anders Andrén
Affiliation:
Department of Animal Nutrition and Management, Swedish University of Agricultural Sciences, Box 7024, S-750 07 Uppsala, Sweden
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Summary

The influence of chromatographically pure bovine chymosin and pepsin A on cheese curd syneresis has been studied. The enzymes were compared in experiments using a microscale syneresis assay, where the light absorbance of the released whey was used as a measurement of the syneresis. The following parameters were investigated: reconstituted skim milk powder (RSM), bulk raw milk, CaCl2 addition and cutting time of the curd. The gelling (clotting) time was held constant under all experimental conditions to eliminate its influence on syneresis. The differences in influence on syneresis of the two enzymes were neither obvious nor uniform. As regards the syneresis of RSM, the influence of chymosin and pepsin seemed to be very similar, while the syneresis of bulk raw milk seemed to be more enhanced by chymosin. However, results were not sufficiently clear to prove any distinct differences between the enzymes. As long as the cheese curd is cut at a proper firmness, there are probably no practical problems in using bovine rennets with varying chymosin: pepsin ratio.

Type
Original Articles
Information
Journal of Dairy Research , Volume 57 , Issue 1 , February 1990 , pp. 119 - 124
Copyright
Copyright © Proprietors of Journal of Dairy Research 1990

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References

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