PAPER
CHEESE MAKING USING PIG RENNET AND CALF RENNET:
MICRO-ORGANISMS AND VOLATILE COMPOUNDS IN FARINDOLA EWE CHEESE
F. DI GIACOMO, N. CASOLANI and A. DEL SIGNORE *
Laboratorio di Merceologia, Università degli Studi “G. d’Annunzio”, Viale Pindaro 42, 65127
Pescara, Italy
*Corresponding author: Tel. +39 085 4537505, Fax +39 085 4537545,
email:signore@unich.it
ABSTRACT
Pecorino cheese, a traditional local product of Farindola, is a unique cheese made using pig rennet
in Italy. In this study the evolution of bacterial flora and volatile substances at different ripening
times of pig rennet and calf rennet cheese were investigated, taking into consideration the
“Production Regulation”. The results showed interesting differences between the two types of
cheese as a function of volatile substance and micro-organism evolution. Gas - Chromatographic
analysis showed the particular volatile substances profile of cheeses made with pig rennet. Linear
Discriminant Analysis (LDA) was applied to classify the cheese samples according to different
rennets and treatments.
Keywords: pig rennet, calf rennet, micro-organism ewe cheese, Farindola ewe cheese