Effect of milk coagulant on the formation of hydrophobic and hydrophilic peptides during the manufacture of cows' milk Hispanico cheese

The use of chymosin from genetically-modified Kluyveromyces lactis, animal rennet, microbial coagulant from Mucor miehei, neutral proteinase from Baci llus subtilis or vegetable coagulant from Cynara cardunculus L. influenced overall proteolysis in Hispanico cheese, a semi-hard variety. Vegetable coa gulant was responsible for a level of N soluble at pH 4.6 in 24 h cheese 1. 54-fold the level in cheese made using chymosin. The level of hydrophobic p eptides determined at 280 nm, compounds related to bitter flavour defect, i n 24 h cheese made using vegetable coagulant was 71.5-fold the level in che ese made using chymosin. A certain risk of bitterness development exists fo r some enzyme preparations used as milk coagulants.