TY  - THES
T1  - Fresh soft cheese using alternative rennet sources
A1  - Asis, Kirth Marfori
A2  - Cornago, Djanna F.
LA  - English
UL  - https://tuklas.up.edu.ph/Record/UP-99796217605174608
AB  - ABSTRACT Various coagulants, namely: swamp buffalo rennet (SBR), microbial rennet (MR), and fermentation produced chymosin (FPC), were used to produce fresh soft cheese (FSC). The cheese samples were stored at 10°C and 25°C for a period of 17 and 3 days, respectively. Physico-chemical, microbiological and sensorial properties of the FSC were evaluated at different time intervals during storage. Physico-chemical properties evaluated were pH, titrable acidity (TA), water activity (Aw), firmness, fat (Gerber method), total soluble solids (TSS), and color (lightness). Microbiological properties evaluated include Total Plate Count (TPC), Yeast and Mold Count (YMC) and Total Coliform Count (TCC). Acceptance and preference tests were used to evaluate the overall characteristics, color, mouthfeel, flavor, saltiness, and odor of the FSC. Results of the various tests showed that the three coagulants generally have significant differences (p<0.05) in terms of the quality of cheese produced.  Decreasing trends were observed for water activity, pH, firmness, and color (lightness) of the samples. Increasing trends were observed for titrable acidity, fat percentage, and total soluble solids. The microbiological tests, showed all increasing microbial loads. In general, the sensory evaluation revealed the following trends in the properties evaluated: decreasing ratings for the over-all, odor, mouthfeel and firmness attributes; and increasing results for saltiness, color, and flavor. Cheese yield was highest for FPC cheese, followed by SBR and MR cheese. The results of this study suggested that the three coagulants do not produce cheese of the same quality. The use of FPC as coagulant produced the best cheese
NO  - Thesis (BSFT)--University of the Philippines Diliman
CN  - LG 993.5 2007 F66 A84
KW  - Cheese.
ER  -