Effect of fermentation-produced camel chymosin on quality of Crescenza cheese

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.