Rennet Paste from Lambs Fed a Milk Substitute Supplemented with Lactobacillus acidophilus: Effects on Lipolysis in Ovine Cheese

From: Journal of Dairy Science | Date: July 1, 2007| Author: Dentico, M; Et al; Muscio, A; Quinto, M; Santillo, A | Copyright information

ABSTRACT

The present work was undertaken to evaluate the effects of Lactobacillus acidophilus supplementation of a milk substitute on the features of lamb rennet paste used for cheese making. Lipolysis in cheese manufactured with rennet paste from lambs receiving supplemented milk was also evaluated. Lambs were subjected to 3 different feeding regimens (mother suckling, MS; artificial rearing, AR; and artificial rearing with 7 logio cfu/mL of Lb. acidophilus supplementation of the milk...

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