A study of the use of coagulants in cheddar cheese making

Al-Obaidi, Ghazi Younis (1980) A study of the use of coagulants in cheddar cheese making. PhD thesis, University of Glasgow.

Abstract

The aim of this work was to study the properties of different coagulants, and to find the effect of their use on the yield and quality of Cheddar cheese. Different coagulants were found to have different clotting and proteolytic activities. Calf rennet was found to possess the best ratio of clotting activity to proteolytic activity, and other coagulants i.e., Mucor miehei rennet, a 1:1 mixture of calf rennet and porcine pepsin, and porcine pepsin had different ratios of clotting activity to proteolytic activity from that of calf rennet. It is considered that despite differences between coagulants the ratios of clotting activity to proteolytic activity of the coagulants mentioned above are of an acceptable level for Cheddar cheese production. The clotting activity of the above coagulants was found to be affected in different ways by different levels of milk temperature and pH. Different levels of calcium in milk were found to have a smaller effect on clotting activity than different levels in the temperature and pH of milk. The hydrolysis of lactose in the milk was found to have no effect on the clotting activity of calf rennet. Cheddar cheese was made on two different scales - laboratory (up to 11 of milk) and small scale (180-360 1 (40-80 gal>of milk) using the four coagulants referred to above. No significant differences were found in the yield of Cheddar cheese through the use of different coagulants. Cheese yield was found to be affected in the first place by the composition of the milk (in particular the content of fat and total solids]. Storage of milk at low temperature (4

• Item Type: Thesis (PhD)
• Qualification Level: Doctoral
• Additional Information: Adviser: R JM Crawford
• Keywords: Food science
• Date of Award: 1980
• Depositing User: Enlighten Team
• Unique ID: glathesis:1980-73825
• Copyright: Copyright of this thesis is held by the author.
• Date Deposited: 14 Jun 2019 08:56
• Last Modified: 14 Jun 2019 08:56
• URI: https://theses.gla.ac.uk/id/eprint/73825