Journal article

Effect of rennet on the composition, proteolysis and microstructure of reduced-fat Cheddar cheese during ripening

Kevany Soodam, Lydia Ong, Ian B Powell, Sandra E Kentish, Sally L Gras

Dairy Science & Technology | SPRINGER FRANCE | Published : 2015


Rennet is an important ingredient in Cheddar cheese manufacturing and both the type used and the concentration applied can affect the ripening process. In this work, reduced-fat Cheddar cheese was produced using different concentrations of microbial rennet (Hannilase; 0.026, 0.052 and 0.150 international milk clotting units (IMCU).g−1 of milk) as well as recombinant camel chymosin (0.052 IMCU.g−1 of milk). The composition of the resulting cheeses was not statistically different, but the ratio of pH 4.6 soluble nitrogen/total nitrogen (pH 4.6-SN/TN) increased significantly with increasing Hannilase rennet concentration. This ratio was also significantly lower in the cheese made with recombina..

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Awarded by Dairy Innovation Australia

Funding Acknowledgements

The authors acknowledge the Australian Government for providing the Australian Postgraduate Award (APA) scholarship and Dairy Innovation Australia for financial support (08209C). We thank Murray Goulburn, Lion and Warrnambool Cheese and Butter for their involvement in the project. We also thank the Particulate Fluids Processing Centre (PFPC), the Bio21 Institute, the Electron Microscopy Unit and the Biological Optical Microscopy Platform for equipment access and Mr Roger Curtain for his help in operating the cryo-SEM.