Effect of different coagulant enzymes in Murciano-Granadina fresh goat cheese.: Influence on cheese yield.

The technological suitability of five rennets and coagulant enzymes was evaluated in Murciano-Granadina goat milk and in fresh goat cheese. According to cheese yield the enzymes were classified into: 70 % Chym>95%Chym>Chym B>Goat Rennet (70%)>Chym A. Of all the enzymes examined Chymosin A derived from Escherichia coli by genetic engineering has the highest coagulant activity and the lowest cheese yield. However, an increase in the amount of the enzyme added increased the cheese yield obtained by 7.71%. Goat rennet has the lowest coagulant activity and also a low cheese yield, which can be explained by the fact that the high milk clotting time produces a softer curd, and this is associated with the presence of fine curd particles and a higher fat content in the whey. To conclude, animal rennets have a higher cheese yield than genetic chymosin (A or B). Modifications of some coagulation parameters in the production of fresh goat cheese, such as pH, temperature, enzyme concentration, calcium chloride, etc, will improve the technological suitability of goat rennets, and make it possible to use them as a good substitute for calf rennets.