Gouda cheese with different coagulants and types of milk: physicochemical, biochemical, microbiological, and sensory properties
The type of coagulant used in cheese production is a significant contributor to proteolysis during ripening. The common application of calf rennet faces restrictions due to ethical, cultural, and dietary concerns. This research determined the physicochemical, biochemical, microbiological, and sensor...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Published: |
Springer
2023
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/115248/ |
| _version_ | 1848866725664129024 |
|---|---|
| author | Mohsin, Aliah Zannierah Hui Ci, Ngu Ismail, Anwar Ridhwan Marzlan, Anis Asyila Abd Rahim, Muhamad Hafiz Meor Hussin, Anis Shobirin |
| author_facet | Mohsin, Aliah Zannierah Hui Ci, Ngu Ismail, Anwar Ridhwan Marzlan, Anis Asyila Abd Rahim, Muhamad Hafiz Meor Hussin, Anis Shobirin |
| author_sort | Mohsin, Aliah Zannierah |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The type of coagulant used in cheese production is a significant contributor to proteolysis during ripening. The common application of calf rennet faces restrictions due to ethical, cultural, and dietary concerns. This research determined the physicochemical, biochemical, microbiological, and sensory properties of Gouda cheese using fermentation-produced chymosin (FPC) and microbial coagulant (MC) produced from cow and buffalo milk. Buffalo milk was chosen based on its high-fat content and underutilised application in the cheese industry. Gouda cheese from buffalo milk with FPC has the highest fat (38.5%), moisture (38.77%), cheese production yield (12.88%), as well as the highest monounsaturated and polyunsaturated fatty acids. No yeast or mould are detected in Gouda cheese from buffalo milk FPC or buffalo milk MC. Gouda cheese from buffalo milk FPC has a significantly lower total plate count and lactic acid bacteria count. Based on its overall acceptability score, Gouda cheese from buffalo milk FPC can be a good alternative to traditional Gouda cheese from cow milk. |
| first_indexed | 2025-11-15T14:25:10Z |
| format | Article |
| id | upm-115248 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T14:25:10Z |
| publishDate | 2023 |
| publisher | Springer |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1152482025-02-27T00:09:42Z http://psasir.upm.edu.my/id/eprint/115248/ Gouda cheese with different coagulants and types of milk: physicochemical, biochemical, microbiological, and sensory properties Mohsin, Aliah Zannierah Hui Ci, Ngu Ismail, Anwar Ridhwan Marzlan, Anis Asyila Abd Rahim, Muhamad Hafiz Meor Hussin, Anis Shobirin The type of coagulant used in cheese production is a significant contributor to proteolysis during ripening. The common application of calf rennet faces restrictions due to ethical, cultural, and dietary concerns. This research determined the physicochemical, biochemical, microbiological, and sensory properties of Gouda cheese using fermentation-produced chymosin (FPC) and microbial coagulant (MC) produced from cow and buffalo milk. Buffalo milk was chosen based on its high-fat content and underutilised application in the cheese industry. Gouda cheese from buffalo milk with FPC has the highest fat (38.5%), moisture (38.77%), cheese production yield (12.88%), as well as the highest monounsaturated and polyunsaturated fatty acids. No yeast or mould are detected in Gouda cheese from buffalo milk FPC or buffalo milk MC. Gouda cheese from buffalo milk FPC has a significantly lower total plate count and lactic acid bacteria count. Based on its overall acceptability score, Gouda cheese from buffalo milk FPC can be a good alternative to traditional Gouda cheese from cow milk. Springer 2023-11-16 Article PeerReviewed Mohsin, Aliah Zannierah and Hui Ci, Ngu and Ismail, Anwar Ridhwan and Marzlan, Anis Asyila and Abd Rahim, Muhamad Hafiz and Meor Hussin, Anis Shobirin (2023) Gouda cheese with different coagulants and types of milk: physicochemical, biochemical, microbiological, and sensory properties. Journal of Food Measurement and Characterization, 18 (2). pp. 1065-1074. ISSN 2193-4126; eISSN: 2193-4134 https://link.springer.com/article/10.1007/s11694-023-02218-7 10.1007/s11694-023-02218-7 |
| spellingShingle | Mohsin, Aliah Zannierah Hui Ci, Ngu Ismail, Anwar Ridhwan Marzlan, Anis Asyila Abd Rahim, Muhamad Hafiz Meor Hussin, Anis Shobirin Gouda cheese with different coagulants and types of milk: physicochemical, biochemical, microbiological, and sensory properties |
| title | Gouda cheese with different coagulants and types of milk: physicochemical, biochemical, microbiological, and sensory properties |
| title_full | Gouda cheese with different coagulants and types of milk: physicochemical, biochemical, microbiological, and sensory properties |
| title_fullStr | Gouda cheese with different coagulants and types of milk: physicochemical, biochemical, microbiological, and sensory properties |
| title_full_unstemmed | Gouda cheese with different coagulants and types of milk: physicochemical, biochemical, microbiological, and sensory properties |
| title_short | Gouda cheese with different coagulants and types of milk: physicochemical, biochemical, microbiological, and sensory properties |
| title_sort | gouda cheese with different coagulants and types of milk: physicochemical, biochemical, microbiological, and sensory properties |
| url | http://psasir.upm.edu.my/id/eprint/115248/ http://psasir.upm.edu.my/id/eprint/115248/ http://psasir.upm.edu.my/id/eprint/115248/ |