Rennet of different origin - their influence on cheese quality, yield and market place

Abstract

Quality of rennet should be considered in more complex way in compare to actual legislation of our country. Rennet quality should be considered from the following points of view: chemical composition, strength microbiological quality, technological properties and sensory characteristics. Declaration of rennet should include, despite its strength content ofchymosine and pepsin, also. Rennet of microbiological origin has lower market price in comparison to other rennet, but there are other specific effects - lower yield, bitter taste of mature cheese, etc. As a result, these factors increase the price of cheese per kg, in comparison to natural and genetic modified rennet.

Kvalitet sirila treba posmatrati mnogo kompleksnije u odnosu na način kako ovaj problem tretiraju važeći propisi u našoj zemlji. Kvalitet sirila treba posmatrati sa stanovišta njegovog kemijskog sastava, jačine, mikrobiološke ispravnosti, tehnoloških svojstava i senzornih karakteristika. Naš stav je da na deklaraciji sirila, pored njegove jačine, treba da bude dat i hemijski sastav u pogledu sadržaja himozina i pepsina. Znatno niža cena mikrobioloških sirila na tržištu ne znači da su ova sirila najjeftinija, jer zbog njihovog specifičnog delovanja (manji randman, gorak ukus zrelih sireva) u većoj meri opterećuje cenu sira po kilogramu upoređenju sa prirodnim i genetskim sirilima.