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Effects of microbial coagulants from Rhyzomucor miehei on composition, sensory and textural characteristics of long-ripened hard cheeses
Abstract
The increasing use of rennet substitutes entails evaluating their performances on different types of cheese. The production of hard cheese using either microbial coagulants from Rhyzomucor miehei (MC) or calf rennet (CR) from different manufacturers was investigated in parallel cheese makings at three industrial dairies. Cheeses were analysed after 9, 12, 16 and 18 months of ripening. Minor differences in cheese composition were found between treatments, principally related to fat content. Cheeses produced with one out of the three MC showed slower primary proteolysis on both αs1- and αs0-casein, compared to the corresponding CR cheeses, indicating a different activity of this coagulant. The same cheeses also had significantly different sensory profiles at 9 months of ripening. Treatments did not differ in free amino acid composition nor in rheological parameters, regardless of ripening period. The long ripening of hard cheeses thus smooths possible differences attributable to MC.
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Production of hard cheeses using Rh. miehei MCE or rennet did not affect their rheological parameters, regardless of the ripening period (9, 12, 16, and 18 mo).
“In contrast to the previously mentioned studies, D' Incecco et al. (2022) demonstrated that the production of hard cheeses using Rh.miehei MCE or rennet did not affect their rheological parameters, regardless of the ripening period (9, 12, 16, and 18 mo).”
From Invited review: Milk-clotting enzymes of microbial origin and their role in cheesemaking-A review. (2025) · cites this paper as D'Incecco et al., 2022
Use of the latest generation of microbial coagulants composed solely of pure proteinase may result in a slower rate of gel strength development.
“The use of the latest generation of microbial coagulants composed solely of pure proteinase may result in a slower rate of gel strength development (D'Incecco et al., 2022).”
From Invited review: Milk-clotting enzymes of microbial origin and their role in cheesemaking-A review. (2025) · cites this paper as D'Incecco et al., 2022
A high MCA/PA ratio results in the formation of short peptides, which impart sour and bitter flavors.
“The high MCA/PA ratio results in the formation of short peptides, which impart sour and bitter flavors, with bitterness in cheese primarily resulting from the buildup of small hydrophobic peptides formed through the action of coagulants, especially rennet alternatives or microbial enzymes (Ayana et al., 2015;D'Incecco et al., 2022;Di Rosa et al., 2024).”
From Invited review: Milk-clotting enzymes of microbial origin and their role in cheesemaking-A review. (2025) · cites this paper as D'Incecco et al., 2022
In 16-mo-aged cheeses produced with Rh. miehei MCE and rennet, the former were less sticky than the latter.
“In a study by D'Incecco et al. (2022), a descriptive sensory profile analysis of 16-mo-aged cheeses produced with Rh. miehei and rennet revealed that the former were less sticky than the latter.”
From Invited review: Milk-clotting enzymes of microbial origin and their role in cheesemaking-A review. (2025) · cites this paper as D'Incecco et al., 2022
Bitterness was minimal for both Rh. miehei MCE and rennet in 16-mo-aged cheeses.
“It is important to highlight that bitterness was minimal for both coagulants tested.”
From Invited review: Milk-clotting enzymes of microbial origin and their role in cheesemaking-A review. (2025) · cites this paper as D'Incecco et al., 2022
No significant differences were perceived by assessors for the other flavor and texture descriptors between 16-mo-aged cheeses produced with Rh. miehei MCE and rennet.
“No significant differences were perceived by the assessors for the other flavor and texture descriptors.”
From Invited review: Milk-clotting enzymes of microbial origin and their role in cheesemaking-A review. (2025) · cites this paper as D'Incecco et al., 2022
Bitterness in cheese primarily results from the buildup of small hydrophobic peptides formed through the action of coagulants, especially rennet alternatives or microbial enzymes.
“The high MCA/PA ratio results in the formation of short peptides, which impart sour and bitter flavors, with bitterness in cheese primarily resulting from the buildup of small hydrophobic peptides formed through the action of coagulants, especially rennet alternatives or microbial enzymes (Ayana et al., 2015;D'Incecco et al., 2022;Di Rosa et al., 2024).”
From Invited review: Milk-clotting enzymes of microbial origin and their role in cheesemaking-A review. (2025) · cites this paper as D'Incecco et al., 2022
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Metadata
- Authors
- D'Incecco, P., Hogenboom, J. A., Rosi, V., Cabassi, G., & Pellegrino, L.
- Affiliations
- University of Milan (IT)
- Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria (IT)
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2022-02
- Volume
- 370
- Pages
- 131043
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W3197239845
- Cited by
- 9
- References
- 40
- Citations by year
- 2026: 2 · 2025: 2 · 2024: 2 · 2023: 2 · 2022: 1
- FWCI
- 0.75
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- Locations
- Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Università degli Studi di Milano
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Enzyme Production and Characterization
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Keywords
- microbial coagulants, rennet substitute, hard cheese, cheese composition, sensory properties, cheese texture, casein hydrolysis, free amino acids, cheese rheology, cheese fat content
- MeSH terms
- Caseins, Cheese, Food Handling, Rheology, Proteolysis
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