Structure of Kashkaval Curd Manufactured from Milk or UF Retentate using Enzymes of Various Origin

• Published in: Food science & technology Vol. 31; no. 4; pp. 377 - 386
• Main Authors: Milanovic, S, Kalab, M, Caric, M
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01-04-1998; Elsevier
• Subjects: Biological and medical sciences; cheeses; chymosin; curd; electron microscopy; Food industries; Fundamental and applied biological sciences. Psychology; Kashkaval cheese; microbial proteases; microbial proteinases; microstructure; Milk and cheese industries. Ice creams; proteinases; ultrafiltration retentates; ultrastructure; chymosin; electron microscopy; microstructure; microbial proteases; Kashkaval cheese; Ewe milk cheese; Peptidases; Rennet; Conditioner; Microbial origin; Cheesemaking; Enzyme; Coagulation; Hydrolases; Fabrication structure relation; Microstructure; Comparative study
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1006/fstl.1998.0374

Kashkaval is a popular Mediterranean cheese variety with a unique structure and specific technology. The effects of various coagulating enzymes: calf rennet, rennet derived by fermentation or microbial protease, as well as enzymes for accelerated cheese ripening, on the development of microstructure of the curd during the production of traditional and UF Kashkaval cheese were investigated in this study. The microstructure of the casein coagulum and curd produced from milk and 1.8-fold concentrated retentate during the manufacture of conventional Kashkaval variants and UF analogues differ from each other depending on their water and fat contents and the origin of enzymes used. Electron microscopy showed that milk coagulum obtained by standard chymosin contained smaller casein particles compared to gels produced by rennet derived by fermentation (Maxiren) or microbial enzyme (Rennilase) which formed chains and clusters more intensively. Protein matrices of coagulums obtained from UF retentates contained a higher proportion of chains than clusters. Casein micelles gradually fused and produced a compact curd with partially granulated protein matrix during conventional and UF Kashkaval cheese processing.