Table of Contents
Foods, Volume 8, Issue 2 (February 2019)
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Cover Story (view full-size image) Cream cheese is a fresh-acid-curd cheese that is produced all over the world. Some manufacturers [...] Read more. Cream cheese is a fresh-acid-curd cheese that is produced all over the world. Some manufacturers add a small volume of rennet at the beginning of milk fermentation to improve the cream cheese texture. In this work, it was explored the use of a plant-derived coagulant as a calf-rennet substitute. The plant coagulant was obtained from the fruits of Solanum elaeagnifolium Cavanilles. Yield and composition of cream cheeses were not affected by the plant-derived coagulant. However, the rheological properties of cream cheese improved by the substitution of calf rennet with plant coagulant. The most evident change was observed when the plant coagulant was added at 0.8 mL per liter of milk (0.8 μg of total protein per milliliter of milk). It is likely that casein fragments released by the plant-derived coagulant improved the interaction among proteins during the formation of acid-milk gels. View this paper