Patrick Oconnell
Rennet is a substance extracted from the stomachs of calves, and is used in the production of cheese. Rennet extracted from older calves has a high level of pepsin, and can only be used for special types of milk and cheeses. In this article, we will explore the types of cheese that are made with high pepsin rennet, and the process by which they are produced.
| Characteristics | Values |
|---|---|
| Type of cheese | Cheddar |
| Quality | High |
| Texture | Slightly poorer than cheese made with rennet alone |
| Flavour | Slightly higher scores than cheese made with rennet alone |
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What You'll Learn
- Cheddar cheese can be made with a mixture of rennet and pepsin
- Rennet extracted from older calves contains a high level of pepsin
- The mixture of rennet and pepsin produces a high-quality cheese
- The mixture of rennet and pepsin can cause slow coagulation of milk
- The mixture of rennet and pepsin can cause fat losses in the whey
Cheddar cheese can be made with a mixture of rennet and pepsin
Rennet extracted from older calves contains a high level of pepsin and can only be used for special types of milk and cheeses.
The study concluded that the mixture of rennet and pepsin produced cheese of high quality, essentially equal to that made with rennet, and that pepsin should not be used alone without further trials. The results indicated that cheesemakers should pay more attention, when using the mixture, to factors affecting the texture of the cheese and fat losses in the whey, and that problems might be encountered with slow coagulation of the milk.
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Rennet extracted from older calves contains a high level of pepsin
Rennet and pepsin are both used in the manufacture of cheddar cheese. In one study, eight pairs of vats of cheese were made in each of four factories. One factory found that coagulation of milk with the mixture was slower than with rennet. Fat losses in the whey were slightly higher in two factories where the mixture was used, but not in the other two. Federal graders examined the cheese at 3 weeks, 6 and 12 months of age. The texture of the mixture cheese was slightly poorer than that of rennet cheese when 3 weeks old, but flavour scores were slightly higher for the mixture cheese when 12 months old.
It was concluded that a 1:1 mixture of rennet and pepsin produced cheese of high quality, essentially equal to that made with rennet, and that pepsin should not be used alone without further trials. Cheesemakers should pay more attention to factors affecting the texture of cheese and fat losses in the whey when using the mixture, as problems might be encountered with slow coagulation of the milk.
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The mixture of rennet and pepsin produces a high-quality cheese
Rennet extracted from older calves contains a high level of pepsin and can only be used for special types of milk and cheeses.
Rennet and pepsin are both enzymes that are used in the production of cheese. Rennet is a complex mixture of enzymes produced in the stomachs of ruminant animals, while pepsin is a protease enzyme that breaks down proteins. When used together, they can create a high-quality cheese with a unique flavour and texture.
In one study, researchers compared the use of rennet and a 1:1 mixture of rennet and pepsin in the production of cheddar cheese. The results showed that the mixture produced cheese of high quality, essentially equal to that made with rennet alone. However, it was noted that the mixture resulted in slightly higher fat losses in the whey and slower coagulation of the milk, which could lead to problems with the texture of the cheese.
The flavour scores of the "mixture" cheese were slightly higher than those of the rennet cheese when the cheese was 12 months old, indicating that the mixture of rennet and pepsin may produce a cheese with a more complex and desirable flavour profile over time.
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The mixture of rennet and pepsin can cause slow coagulation of milk
Rennet extracted from older calves contains a high level of pepsin and can only be used for special types of milk and cheeses.
Rennet and pepsin can be mixed in a 1:1 ratio to make cheese. This mixture produces high-quality cheese, comparable to that made with rennet alone. However, cheesemakers should be aware that the mixture can cause slow coagulation of milk, which may lead to problems. The mixture also affects the texture of the cheese and fat losses in the whey.
In one study, eight pairs of vats of cheese were made in each of four factories, with one factory observing slower coagulation of milk with the mixture than with rennet. The texture of the "mixture" cheese was slightly poorer than that of rennet cheese when 3 weeks old, but flavour scores were slightly higher for the "mixture" cheese when 12 months old.
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The mixture of rennet and pepsin can cause fat losses in the whey
Rennet is a substance extracted from the stomachs of calves. Rennet from older calves contains less or no chymosin but a high level of pepsin, and can only be used for special types of milk and cheeses.
Rennet and pepsin are often used in a 1:1 mixture to make cheddar cheese. This mixture produces cheese of a high quality, comparable to that made with rennet. However, when using the mixture, cheesemakers must pay more attention to factors affecting the texture of the cheese and fat losses in the whey. Indeed, in two out of four factories, fat losses in the whey were slightly higher when the mixture was used.
The mixture of rennet and pepsin can therefore cause fat losses in the whey. However, this is not always the case, as in two other factories, fat losses in the whey were not higher when the mixture was used. It is important for cheesemakers to be aware of this potential issue and to pay attention to factors affecting the texture of the cheese and fat losses in the whey when using the mixture.
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Frequently asked questions
Cheddar cheese is made with a mixture of rennet and pepsin.
The ratio is 1:1.
The quality is essentially equal to that made with rennet.
The texture of the cheese is slightly poorer than that of rennet cheese when it is three weeks old.
