Abstract
This study investigated the effect of chymosin‐induced hydrolysis of αS1‐casein on the tribological behaviour of cheese. Residual chymosin activity was inhibited by adding a chymosin inhibitor (i.e. pepstatin A) to the curd–whey mixture during cheese manufacture. A significant difference was observed in the static and kinetic regimes of the extended Stribeck curves of cheese samples, suggesting that the chymosin‐induced hydrolysis of αS1‐casein affects the friction and lubrication properties of cheese, which may be relevant to the mouthfeel‐related sensory attributes of the cheese. Overall, the modulation of hydrolysis of αS1‐casein could be an approach to alter the friction‐related sensory attributes of cheese.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
