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Food Science and Technology QUESTION #5981
Question 1
What is the function of rennet paste vs. liquid rennet or chymosin powder in traditional artisan cheese production?
  • Rennet paste provides only lipase activity, not proteolytic coagulation
  • Rennet paste from kid/lamb abomasum contains both chymosin (coagulation) and pregastric esterase (PGE, a lipase), developing characteristic sharp lipolytic flavor in Italian hard cheeses like Pecorino and Provolone✔️
  • Rennet paste has slower proteolytic activity but faster whey drainage
  • Rennet paste is used exclusively for soft cheeses like Camembert
Correct Answer Explanation
Traditional rennet paste (from kid/lamb stomachs) contains chymosin for milk coagulation PLUS pregastric esterase (PGE), a lipase that hydrolyzes short-chain fatty acids (particularly butyric acid at \(sn\)-3 position of triglycerides). This produces the characteristic peppery, piquant flavor of Italian artisan cheeses (Pecorino Romano, Provolone Piccante).