Suitability of a novel camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese manufacture

Abstract

Cheddar-type cheese was manufactured using fermentation-produced bovine chymosin (BC), fermentation-produced camel chymosin (CC) and a modified fermentation-produced camel chymosin (mCC) and ripened for 180 days. Only minor differences were found in cheese composition and pH between the cheeses made with any of the chymosins studied. Proteolysis in cheese made with mCC was reduced compared with cheese made with BC or CC. Significantly higher instrumental and sensory hardness and significantly lower meltability were found in cheeses made using CC or mCC compared with cheese BC after 180 days of ripening. Descriptive sensory analysis results showed that cheese made with CC or mCC had less sulphur and barny flavour; the brothy flavour and bitter taste of cheese made with mCC were also lowest. In conclusion, the modified camel chymosin appears to be suitable for the manufacture of Cheddar cheese with modified functionalities.