Effect of fermentation-produced camel chymosin on quality of Crescenza cheese
International Dairy Journal, ISSN: 0958-6946, Vol: 84, Page: 72-78
2018
- 25Citations
- 26Captures
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Article Description
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 α S1 -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.
Bibliographic Details
http://www.sciencedirect.com/science/article/pii/S0958694618300785; http://dx.doi.org/10.1016/j.idairyj.2018.04.001; http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=85046513983&origin=inward; https://linkinghub.elsevier.com/retrieve/pii/S0958694618300785; https://api.elsevier.com/content/article/PII:S0958694618300785?httpAccept=text/xml; https://api.elsevier.com/content/article/PII:S0958694618300785?httpAccept=text/plain; https://dx.doi.org/10.1016/j.idairyj.2018.04.001
Elsevier BV
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