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

Bansal, N., Drake, M. A., Piraino, P., Broe, M. L., Harboe, M., Fox, P. F. and McSweeney, P. L. H. (2009) Suitability of recombinant camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese. International Dairy Journal, 19 510-517. doi:10.1016/j.idairyj.2009.03.010


Author Bansal, N.
Drake, M. A.
Piraino, P.
Broe, M. L.
Harboe, M.
Fox, P. F.
McSweeney, P. L. H.
Title Suitability of recombinant camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese
Formatted title
Suitability of recombinant camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese
Journal name International Dairy Journal   Check publisher's open access policy
ISSN 0958-6946
Publication date 2009-09-01
Sub-type Article (original research)
DOI 10.1016/j.idairyj.2009.03.010
Open Access Status Not Open Access
Volume 19
Start page 510
End page 517
Total pages 8
Place of publication Amsterdam, Netherlands
Publisher Elsevier
Language eng
Abstract 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.
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Non-UQ

Document type: Journal Article
Sub-type: Article (original research)
Collection: School of Agriculture and Food Sciences
 
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Created: Tue, 21 Jan 2014, 01:59:20 EST by Nidhi Bansal on behalf of School of Agriculture and Food Sciences