Abstract

MARTINEZ-ALVAREZ, Marisney et al. Evaluation of pig rennet in the manufacture of artisan fresh cheese. Rev Salud Anim. [online]. 2020, vol.42, n.2, e09.  Epub Aug 01, 2020. ISSN 0253-570X.

This study was aimed at assessing likely pig rennet in the manufacture of artisan fresh cheese. The trial consisted on manufacturing five portions of fresh cheeses with pig rennet as well as two using NATUREN® (CHR. HANSEN) rennet to determine the microbiological indicators, the chemical composition and the indicators of technological efficiency. Sensorial evaluation was obtained by means of the application of the triangular test and the quantitative descriptive analysis. Experimental cheeses did not differ significantly from the control cheese in terms of microbiological indicators, moisture on a fat-free basis, fat in dry matter, protein composition, cheese yield, and use of components. The sensory profile of the fresh cheeses was obtained and the analytical judges determined no significant differences among the samples taken. The pig rennet obtained in the Testing Laboratory for Food Quality Control (CENLAC) did not modify the microbiological, chemical and sensory characteristics of the fresh cheeses.

Keywords : rennet; artisan fresh cheese; chemical composition; microbiology quality; sensorial evaluation.

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