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Ripening of Camembert-type cheese made from caprine milk using calf rennet or kid rennet as coagulant

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Camembert-type cheese was made from caprine milk using either calf rennet or kid ‘Grandine’ rennet as coagulant. The pH of all cheeses increased throughout ripening and levels of pH 4.6-soluble nitrogen increased from 8.1 to 18.2% of total nitrogen (TN) and from 6.9 to 20% TN for the cheeses made using calf rennet and kid rennet, respectively. Degradation of β-casein, measured by urea–polyacrylamide gel electrophoresis, and total and free amino acids were greater in the cheese made using kid rennet. Production of peptides, analysed by high performance liquid chromatography (HPLC), was slightly more extensive in the Camembert-type cheese made using calf rennet as coagulant. In general, a higher degree of proteolysis was found in Camembert-type cheese made from caprine milk using kid rennet than in cheese made using calf rennet as coagulant.
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Keywords: Calf rennet; Camembert cheese; Caprine milk; Kid rennet; Proteolysis

Document Type: Research Article

Affiliations: Department of Food and Nutritional Sciences, University College, Cork, Ireland

Publication date: 2005-02-01

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