Inhibition of rennet activity in cheese using equine blood serum

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Table I.

Composition and pH of 42-day-old Cheddar cheeses made from milk containing 0% (control), 0.1%, 0.25%, 0.4%, 1% or 2% (v/v) equine blood serum.

Parameter	Level of equine blood serum (%, v/v, of milk)	Trial
Parameter	Level of equine blood serum (%, v/v, of milk)	A	B	C
Moisture (%)	Control	34.5 ± 0.18^a	35.1 ± 0.15^a,b	35.9 ± 0.23^a
	0.1	–	–	35.4 ± 0.27^a
	0.25	–	–	35.8 ± 0.22^a
	0.4	34.7 ± 0.07^a	34.8 ± 0.24^b	36.7 ± 0.22^b
	1	34.2 ± 0.14^b	35.3 ± 0.15^a	–
	2	33.7 ± 0.11^c	34.1 ± 0.13^c	37.1 ± 0.21^b
Protein (%)	Control	27.7 ± 0.31^a	27.2 ± 0.48^a	27.7 ± 0.27^a
	0.1	–	–	27.8 ± 0.79^a
	0.25	–	–	27.7 ± 0.31^a
	0.4	27.6 ± 0.14^a	27.1 ± 0.41^a	28.4 ± 0.65^a
	1	27.4 ± 0.21^a	26.5 ± 0.14^a	–
	2	27.2 ± 0.29^a	27.3 ± 0.84^a	27.3 ± 0.59^a
Salt (%)	Control	1.5 ± 0.02^a	1.4 ± 0.02^a	1.6 ± 0.01^a
	0.1	–	–	1.6 ± 0.07^a,b
	0.25	–	–	1.6 ± 0.01^a
	0.4	1.3 ± 0.01^b	1.5 ± 0.02^a,b	1.7 ± 0.06^b
	1	1.4 ± 0.04^a	1.6 ± 0.04^b	–
	2	1.5 ± 0.02^a	1.7 ± 0.06^c	1.6 ± 0.10^a,b
pH	Control	5.1 ± 0.02^a	5.1 ± 0.01^a,b	5.2 ± 0.04^a
	0.1	–	–	5.2 ± 0.03^a
	0.25	–	–	5.1 ± 0.03^a
	0.4	5.1 ± 0.02^a	5.1 ± 0.01^a	5.2 ± 0.01^a
	1	5.1 ± 0.01^a	5.1 ± 0.02^a	–
	2	5.1 ± 0.01^a	5.2 ± 0.02^b	5.2 ± 0.02^a
S/M¹	Control	4.2 ± 0.05^a,b	4.1 ± 0.07^a	4.3 ± 0.02^a
	0.1	–	–	4.6 ± 0.21^a
	0.25	–	–	4.4 ± 0.05^a
	0.4	3.7 ± 0.04^c	4.4 ± 0.07^b	4.7 ± 0.14^a
	1	4.1 ± 0.11^b	4.4 ± 0.09^b	–
	2	4.4 ± 0.04^a	5.1 ± 0.17^c	4.4 ± 0.25^a

S/M, salt in moisture.

Numbers represent means and standard deviations (n = 3); means within a column with different superscripts were significantly different (Tukey’s HSD, P < 0.05).