Table 3.
Technological conditions for manufacturing cheese from donkey milk.
| Milk | Rennet | T (°C) | CaCl2% | Milk pH | CT | Curd Firmness | Cheese TS% | Y% | Rf |
|---|---|---|---|---|---|---|---|---|---|
| D | C | 32 | 0.10 | 7.4 | 45′ | weak | n.r. | 6.25 | [36] |
| D | MR | 32–35 | 0.10 | 7.4 | n.r. | very weak | n.r. | n.r. | [36] |
| D | MR | 42 | 0.03 | 6.3 | 42′ | weak | 34.2 | 6.9 | [35] |
| D | CR | 40 | 0.03 | 6.5 | 3 h | weak | 32.4 | 5.9 | [34] |
| D | CmR | 37 | - | 7.06 | 5 h | clotted precipitate | 35,6 | 3.32 | [33] |
| D | MR + TG | 42 | 0.03 | 6.3 | 34′ | weak | 36.3 | 6.91 | [130] |
| D/G (60/40) | CR | 32 | 0.02 | 7.2 | 45′ | firm | 61.5 * | 4.0 * | [129] |
| D/G (85/15) | CR | 40 | 0.03 | 6.5 | 2 h | soft | 36.7 | 8.1 | [34] |
| D/G (70/30) | CR | 40 | 0.03 | 6.5 | 1 h 40′ | firm | 38.2 | 10.2 | [34] |
| D/C (70/30) | MR | 40 | 0.03 | 6.3 | n.r. | firm | n.r. | 11.4 | [131] |
D = donkey; G = goat; C = cow; CT = cheesemaking time (from rennet addition to cheese moulding); TS = total solids; Y = yield; Rf = reference; C = cyprosin from Cynara cardunculus; MR = microbial rennet from Mucor miehei; CR = calf rennet; CmR = camel rennet; TG = transglutaminase; * = extra-hard cheese after 6 months ripening; n.r. = not reported.