Cheese yield and calf rennet

Several enzymes from different sources are available to induce coagulation at the beginning of cheese manufacture (calf rennet, microbial enzymes, enzymes from genetically modified microorganisms). These enzymes differ slightly with respect to thei mode of action and their specificity of the cleavage of casein, resulting in presumable differences rgarding cheese yield. Aim of the project is to evaluate the clotting and coagulation behavior of various enzymes on a systematic basis and to specify the influence of the enzymes on the microstructure of the cheese curd with simultaneous consideration of relevant factors in cheese manufacture. Furthermore, the impact of differences in gel structure and proteolytic activity on distribution and transfer of milk components in the cheese curd and whey fraction is determined on the basis of mass and gross composition analysis and will be verified with cheese making trials in laboratory scale.

In cooperation with:

• Bioren Hundsbichler GmbH, Langkampfen (Österreich)
• Bundesanstalt für Alpenländische Milchwirtschaft, Rotholz (Österreich)

Supported by:

• Österreichische Forschungsförderungsgesellschaft, Wien (Österreich)

Project researchers and contact:

© Surber

Name

PD Dr.nat.techn. et Ing.habil Doris Jaros

Product technologies: Milk; Biomacromolecules

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