Protocolo de elaboración de quesos con enzimas de origen animal procedentes del cuajar de cabrito

Abstract

Rennet is a substance of various origins that contains proteolytic enzymes like chymosin. These enzymes are necessary for milk coagulation, a fundamental stage in cheese- making. The present research work aimed to evaluate a protocol for producing artisanal cheeses made with animal-derived enzymes from goat rennet (Capra aegagrus hircus) compared to the use of chemical enzymatic rennet. The research used the in-depth and semi-structured interview technique, targeting experts in the field through surveys. The cheese-making process with animal-derived enzymes from goat rennet was contrasted against a traditional process. The importance of cheese making with animal-derived enzymes from goat rennet lies in several aspects, such as tradition and characteristic flavor, diversity of flavors, contribution to the local economy, valorization of natural resources, culinary attraction, and tourism. The research showed that following a linear regression, the higher the amount of goat rennet used, the better the cheese coagulation. The optimal value was 7 grams, with an effect that occurred at 12 minutes in 10 liters of milk (dose of 0.7 g/L). This coagulation time is considerably faster than other methods. It is important to note that using animal-derived rennet in cheese making encompasses ethical and dietary considerations, which has also generated debate in the food industry. Keywords: protocol; cheese; goat; enzymes; curdle.