Effect of coagulants on physiochemical properties, texture, color and microstructure characterization of cow milk...

Cheese is a globally significant dairy product, with production increasing due to high consumer demand. As a nutrient-rich food, it provides essential nutrients for human health. However, low cheese yield remains a major economic challenge for cheesemakers. This study examines the effects of different rennet /coagulants calf, pig, microbial, and acetic acid on the physicochemical properties of cow milk cheese. Key parameters such as yield, color, texture, sensory attributes, and microstructure were analyzed. Cheese made with pig rennet showed significantly higher hardness (p < 0.05) and a greater fat-to-protein ratio than calf rennet cheese, while calf rennet produced a higher yield. Scanning electron microscopy revealed that calf rennet cheeses had a smooth, continuous casein network, whereas pig rennet cheese exhibited irregular aggregates. Sensory evaluations highlighted distinct differences between calf and pig rennet cheese. These findings provide valuable insights into enzyme selection for cheese production, influencing quality and consumer preference.