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Roncal cheeses manufactured using lamb or calf rennet were compared for their chemical, proteolytic, and sensory characteristics. Trends in the overall physicochemical parameter values (pH, dry matter, fat, protein) were similar in both cheeses. Proteolysis of the nitrogen fractions was observed to take place faster in the cheeses made using lamb rennet (soluble nitrogen and non-protein nitrogen values...
Roncal cheese (regulated by an Apellation of Origin) is a traditional hard cheese manufactured from raw ewe's milk in the region of Navarre in Spain. Roncal cheeses, manufactured using two lamb rennets with different milk-clotting activity levels, were evaluated to compare their chemical, proteolytic, and sensory characteristics. A preliminary study of samples of lamb rennets indicated that a large...
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