Gouda cheese with different coagulants and types of milk: physicochemical, biochemical, microbiological, and sensory properties

Gouda cheese with different coagulants and types of milk: physicochemical, biochemical, microbiological, and sensory properties

The type of coagulant used in cheese production is a significant contributor to proteolysis during ripening. The common application of calf rennet faces restrictions due to ethical, cultural, and dietary concerns. This research determined the physicochemical, biochemical, microbiological, and sensor...

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Bibliographic Details
Published in:Journal of food measurement & characterization Vol. 18; no. 2; pp. 1065 - 1074
Main Authors: Mohsin, Aliah Zannierah, Hui Ci, Ngu, Ismail, Anwar Ridhwan, Marzlan, Anis Asyila, Abd Rahim, Muhamad Hafiz, Meor Hussin, Anis Shobirin
Format: Journal Article
Language:English
Published: New York Springer US 01-02-2024
Springer Nature B.V
Subjects:
Bacteria
Buffalo
Buffalo milk
Cattle
Cheese
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Chymosin
Coagulants
Cow's milk
Dairy products
Engineering
Fermentation
Food Science
Lactic acid
Lactic acid bacteria
Microorganisms
Milk
Original Paper
Polyunsaturated fatty acids
Proteolysis
Ripening
Sensory properties
Yeasts
Fermentation-produced chymosin
Cow milk
Semi-hard cheese
Microbial coagulant
Buffalo milk
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Summary:The type of coagulant used in cheese production is a significant contributor to proteolysis during ripening. The common application of calf rennet faces restrictions due to ethical, cultural, and dietary concerns. This research determined the physicochemical, biochemical, microbiological, and sensory properties of Gouda cheese using fermentation-produced chymosin (FPC) and microbial coagulant (MC) produced from cow and buffalo milk. Buffalo milk was chosen based on its high-fat content and underutilised application in the cheese industry. Gouda cheese from buffalo milk with FPC has the highest fat (38.5%), moisture (38.77%), cheese production yield (12.88%), as well as the highest monounsaturated and polyunsaturated fatty acids. No yeast or mould are detected in Gouda cheese from buffalo milk FPC or buffalo milk MC. Gouda cheese from buffalo milk FPC has a significantly lower total plate count and lactic acid bacteria count. Based on its overall acceptability score, Gouda cheese from buffalo milk FPC can be a good alternative to traditional Gouda cheese from cow milk. Graphical abstract
ISSN:2193-4126
2193-4134
DOI:10.1007/s11694-023-02218-7