Pig rennet in making Farindola ewe cheese

Pig rennet in making Farindola ewe cheese

Authors

  • Franco Di Giacomo Dipartimento di Metodi Quantitativi e Teoria Economica, Università “G. d’Annunzio” Chieti-Pescara
  • Antonella Del Signore Dipartimento di Metodi Quantitativi e Teoria Economica, Università “G. d’Annunzio” Chieti-Pescara
  • Mario Giaccio Dipartimento di Metodi Quantitativi e Teoria Economica, Università “G. d’Annunzio” Chieti-Pescara

Keywords:

Pig rennet, calf rennet, ewe cheese, Farindola ewe cheese

Abstract

Samples of ewe cheese produced with pig rennet in the Farindola area (Abruzzo, Italy) were compared with samples of ewe cheese  produced with calf rennet using the same methods of processing and ripening as the Farindola cheese. To distinguish the samples chemical parameters (18 amino acids and 12 fatty acids) were chosen.  In addition a taste analysis was carried out by a Panel of tasting experts.  All of the data thereby obtained was analysed statistically through discriminate analysis.  Both the analytical data and the taste expert Panel results show a net differentiation between the cheeses produced with the two different types of rennet. The Panel Test found that the ewe cheese made with calf rennet is systematically more spicy (“piccante” flavour) and bitter than the Farindola cheese made with pig rennet, whereas this latter is always sweeter and never bitter.

Author Biography

Franco Di Giacomo, Dipartimento di Metodi Quantitativi e Teoria Economica, Università “G. d’Annunzio” Chieti-Pescara

Editing

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Published

12-03-2014

Issue

Vol. 15 No. 4 (2013)

Section

Original articles

License

This is an Open Access article distributed under the terms of the Creative Commons Attribution License (https://creativecommons.org/licenses/by-nc/4.0) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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How to Cite

1.
Di Giacomo F, Del Signore A, Giaccio M. Pig rennet in making Farindola ewe cheese. Progr Nutr [Internet]. 2014 Mar. 12 [cited 2025 Apr. 16];15(4):226-38. Available from: https://mattioli1885journals.com/index.php/progressinnutrition/article/view/3480