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Bansal, N,Drake, MA,Piraino, P,Broe, ML,Harboe, M,Fox, PF,McSweeney, PLH;
2009
September
International Dairy Journal
Suitability of recombinant camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese
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BOVINE ALPHA-S1-CASEIN PROTEOLYTIC-ENZYMES TEXTURE DEVELOPMENT STARTER BACTERIA SOLUBLE NITROGEN MILK FLAVOR PROTEINASES FRACTIONS CASEINS
19
510
517
Cheddar-type cheeses were manufactured using fermentation-produced camel or calf chymosin. There were no significant differences in the composition and pH between the cheeses made with either coagulant. The extent of primary proteolysis was significantly lower in cheeses made with camel chymosin than in cheeses made with calf chymosin. There were large quantitative differences between the peptide profiles of cheeses: however, the levels of amino acids were similar except for isoleucine, histidine and lysine. The cheeses made with camel chymosin were characterized by lower intensities of sulphur and brothy flavours and showed less bitter taste; however, the cheeses made with calf chymosin had greater breakdown of texture, higher smoothness and mouthcoating and were more cohesive and adhesive. The results of this study suggest that camel chymosin appears to be suitable for making Cheddar cheese with lower levels of proteolysis but with good flavour. (C) 2009 Elsevier Ltd. All rights reserved.
DOI 10.1016/j.idairyj.2009.03.010
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