Formation of hydrophobic and hydrophilic peptides during the manufacture of ewes' milk Manchego cheese using different milk coagulants

Chymosin from genetically-modified Kluyveromyces lactis, animal rennet, mic robial coagulant from Mucor miehei, neutral proteinase from Bacillus subtil is and vegetable coagulant from Cynara cardunculus L. were used as milk coa gulants in the manufacture of Manchego cheese from pasteurised ewes' milk. Type of coagulant influenced overall proteolysis in cheese, with higher lev els of N soluble at pH 4.6 after 24 h in cheese made using neutral proteina se, vegetable coagulant or chymosin than in cheese made using animal rennet or microbial coagulant. After 24 h, the level of hydrophobic peptides dete rmined at 280 nm in cheese made using vegetable coagulant or neutral protei nase was 9.8 and 7.7 times, respectively, the level reached in cheese made using microbial coagulant.