カテージチーズおよびクワルク製造におけるレンネットの役割

概要

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The effect of rennet was investigated on the quality of cottage cheese and quarg. Cottage cheese was made in a 35l tank or 8l bucket scale according to conventional procedure. Quarg was made in a 8l bucket, and the whey was separated from well-mixed curd by centrifugation. A firmer, sweeter and larger-size cottage cheese curd was obtained at cutting when an appropriate combination of rennet quantity and pH (acidity) was adopted. The use of rennet in cottage cheese making appears to increase the feasibility of controlling the curd quality (firmness, sourness, curd grain-size, etc.). On the other hand, in quarg making, rennet resulted in a heat-stable and a viscous curd. The proper quantity of rennet in cottage cheese and quarg were 0.025_??_0.1g/100kg and 0.1_??_0.5g/100kg, respectively.
社団法人日本農芸化学会の論文