Rennet Effects and Partitioning of Bacterial Cultures During Quarg Cheese Manufacture

摘要

ABSTRACTQuarg was prepared with or without milk heating or rennet addition using yogurt, acidophilus, and buttermilk cultures. Total solids and protein contents in the quarg cheeses were 17.4‐34.7 and 7.4‐15.0, respectively, depending on process conditions. Rennet addition increased the total solids content, especially when unheated milk was used; however, the corrected (18 T.S.) yield was unaffected. Yogurt culture resulted in the shortest incubation time (3.8‐4.6 hr), while the acidophilus culture alone was unsuitable. After whey separation, the concentration of bacteria from all three cultures were higher in the quarg (8.48‐9.05 log CFU/g) than in the whey (5.92‐7.90 log CFU/ g) using either centrifuge or gravity filtratio