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.
Effect of fermentation-produced camel chymosin on quality of Crescenza cheese / Alinovi, M.; Cordioli, M.; Francolino, S.; Locci, F.; Ghiglietti, R.; Monti, L.; Tidona, F.; Mucchetti, G.; Giraffa, G.. - In: INTERNATIONAL DAIRY JOURNAL. - ISSN 0958-6946. - 84(2018), pp. 72-78. [10.1016/j.idairyj.2018.04.001]
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