The role of immobilized rennet on carbon cloth in flavor development during ripening of Gouda cheese

Su-Hyeon Jeong; Sei-Eok Yun; Sung-Phil Mun

doi:10.1007/s10068-016-0241-1

The role of immobilized rennet on carbon cloth in flavor development during ripening of Gouda cheese

Food Sci Biotechnol. 2016 Dec 31;25(6):1561-1567. doi: 10.1007/s10068-016-0241-1. eCollection 2016.

Authors

Su-Hyeon Jeong¹, Sei-Eok Yun¹, Sung-Phil Mun²

Affiliations

¹ 2Department of Food Science and Technology, Chonbuk National University, Jeonju, Jeonbuk, 54896 Korea.
² 1Department of Wood Science and Technology, Chonbuk National University, Jeonju, Jeonbuk, 54896 Korea.

Abstract

Rennet-free Gouda (RFG) cheese was prepared to investigate the influence of rennet on the non-volatile and volatile profiles of cheese and was characterized by HPLC and GC/MS analyses. Chymosin, a major protease in rennet, was immobilized onto oxidized and chemically modified carbon cloth. The chymosin immobilization efficiency was 60.4%, and the milk-clotting activity used as an index of the stability of the immobilized chymosin decreased by around 20% in 2 weeks. However, the activity was maintained at 70-80% from 2 weeks to 32 weeks and was more stable than that of chymosin solution alone. Non-volatile (organic acids) and volatile profiles of the RFG cheese and rennet-containing normal Gouda cheese were not significantly different during ripening with a few exceptions. Therefore, it can be concluded that cheese flavor is developed by lactic acid fermentation, irrespective of the presence of rennet.

Keywords: carbon cloth; cheese flavor; chymosin; enzyme immobilization; rennet.