Comparison of Vet Performance of Meito, Rennilase and Calf Rennet During Cheddar Cheese Making from Buffalo Milk

Abstract

Fungal rennets, namely Meito and Rennilase, were compared with calf rennet for the manufacture of buffalo milk Cheddar cheese, using them alone or as 50:50 mixtures of their own and with calf rennet. The rennets and their combinations had statistically identical cheese vat performance to calf rennet with regard to curd characteristics, acid development, milk solids losses in whey, yield of cheese, and gross composition of fresh buffalo milk Cheddar cheese, and therefore modifications in the existing procedure for manufacture of buffalo milk Cheddar cheese using calf rennet were not required. It is concluded that these coagulants can be successfully used as calf rennet substitutes, provided that they also compare favourably during ripening.