Influence of diet and of lamb slaughtering age on the coagulating properties of rennet paste
Rennet composition varies along with several factors such as source (animal species, herbage, microbial and genetic), physical state (liquid, powder and paste), enzymatic composition (chymosin/ pepsin ratio, lipolitic enzymes). Main factors influencing rennet paste are diet (milk feeding, weaning) a...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2010-01-01
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| Series: | Italian Journal of Animal Science |
| Subjects: | |
| Online Access: | http://www.aspajournal.it/index.php/ijas/article/view/745 |
| Summary: | Rennet composition varies along with several factors such as source (animal species, herbage, microbial and genetic), physical state (liquid, powder and paste), enzymatic composition (chymosin/ pepsin ratio, lipolitic enzymes). Main factors influencing rennet paste are diet (milk feeding, weaning) and slaughtering age. Rennet paste composition influences cheese-making and ripening processes in cheese. Little is known about the effects of probiotic addition to milk substitute on the microbial status and enzyme profile of rennet, and on ripening characteristics of cheese. The aim of the study was to evaluate the effects of rearing systems and of lamb slaughtering age on microbial profile and time of coagulation of rennet pastes used for Pecorino Foggiano cheese-making. |
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| ISSN: | 1594-4077 1828-051X |