Influence of Lamb Rennet Paste Containing Probiotic on Proteolysis and Rheological Properties of Pecorino Cheese

Changes in pH in cheese manufactured using traditional lamb rennet paste and lamb rennet paste containing probiotic during ripening. ♦ RP: cheese manufactured using traditional lamb rennet paste; ■ RPL: cheese manufactured using lamb rennet paste containing Lactobacillus acidophilus (LA-5); ▴ RPB: cheese manufactured using lamb rennet paste containing Bifidobacterium lactis (BB-12) and Bifidobacterium longum (BB-46). ^a,bMeans with different letters differ at P<0.05, for each time of ripening.

Evaluation of α_s-CN degradation products in cheese manufactured using traditional lamb rennet paste and lamb rennet paste containing probiotic during ripening. ♦ RP: cheese manufactured using traditional lamb rennet paste; ■ RPL: cheese manufactured using lamb rennet paste containing Lactobacillus acidophilus (LA-5); ▴ RPB: cheese manufactured using lamb rennet paste containing Bifidobacterium lactis (BB-12) and Bifidobacterium longum (BB-46). ^a–cMeans with different superscripts differ at P<0.05, for each time of ripening.

Evolution of γ-CN in cheese manufactured using traditional lamb rennet paste and lamb rennet paste containing probiotic during ripening. ♦ RP: cheese manufactured using traditional lamb rennet paste; ■ RPL: cheese manufactured using lamb rennet paste containing Lactobacillus acidophilus (LA-5); ▴ RPB: cheese manufactured using lamb rennet paste containing Bifidobacterium lactis (BB-12) and Bifidobacterium longum (BB-46). ^a,bMeans with different superscripts differ for each item at P<0.05, for each time of ripening.