Effect of fermentation-produced camel chymosin on quality of Crescenza cheese. (September 2018)

• Record Type: Journal Article
• Authors: Alinovi, M.; Cordioli, M.; Francolino, S.; Locci, F.; Ghiglietti, R.; Monti, L.; Tidona, F.; Mucchetti, G.; Giraffa, G.
• Is Part Of: International dairy journal. Volume 84(2018)
• Page Start: 72
• Page End: 78
• Publication Date: 2018-09
• Subjects: Dairying -- Periodicals; Industrie laitière -- Périodiques; Electronic journals; 338.1762142
• DOI: 10.1016/j.idairyj.2018.04.001
• Languages: English
• ISSNs: 0958-6946

Abstract

Abstract: Quality properties of Crescenza cheese, a typical Italian soft cheese with a short shelf life, are negatively affected by proteolysis due to residual rennet activity, causing a bitter taste and excessive softening of its structure. Chemical composition, textural, rheological and sensory properties of Crescenza cheese manufactured with a fermentation-produced camel chymosin (FPCC) were compared with Crescenza cheese obtained with calf rennet during a 3-week shelf life period. Both Crescenza cheeses complied with the overall expected cheese quality. FPCC Crescenza cheese was characterised by a slightly higher moisture content and lower rate of hydrolysis of αS1 -casein than Crescenza cheese obtained with calf rennet. However, FPCC cheese showed a slightly firmer body. The use of FPCC as clotting enzyme may be a valid alternative to calf rennet to prevent the defect of excessive cheese softening.