Cheese-making properties of vegetable rennet from sodom apple (Calotropis procera) |
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| Affiliation: | 1. Dipartimento di Ingegneria Meccanica, Chimica e dei Materiali, Università degli Studi di Cagliari, Via Marengo 2, Cagliari 09123, Italy;2. Procter & Gamble, Pomezia R&D Research Center, Via Ardeatina 100, Pomezia 00040, Italy;3. Institute of Theoretical and Applied Mechanics ASCR, Centre of Excellence Telč, Batelovská 485, Telč CZ-58856, Czech Republic;1. Dipartimento di Scienze Agrarie, Alimentari, ed Ambientali (D3A), Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy;2. Food Quality and Nutrition Department (DQAN), Research and Innovation Center, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010 San Michele all''Adige, Italy |
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| Abstract: | Yield, chemical composition and texture profile of cheese made with vegetable rennet from sodom apple leaves were compared with those of a direct acid cheese made with calf rennet. Yield, moisture, fat and protein contents were 14·47%, 49·70%, 26·15% and 20·0%, respectively, for cheese made with vegetable rennet and 12·45%, 44·80%, 29·84% and 20·4%, respectively, for the direct acid cheese made with calf rennet. Cheese made with vegetable rennet had less soluble nitrogen than that made with calf rennet despite the fact that vegetable rennet was more proteolytic in casein solution than calf rennet. Relative to that made with calf rennet, cheese made with vegetable rennet was harder, less cohesive and more gummy, presumably because of differences in chemical composition and physical characteristics between the cheeses. |
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