Suitability of recombinant camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese |
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| Authors: | N Bansal MA Drake P Piraino ML Broe M Harboe PF Fox PLH McSweeney |
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| Affiliation: | 1. Department of Food and Nutritional Sciences, University College Cork, College Road, Cork, Ireland;2. Department of Food Science, North Carolina State University, Raleigh, NC 27695, USA;3. Dr P. Piraino Statistical Consulting, Via Verdi 110, 87036, Rende, CS, Italy;4. Chr. Hansen A/S, DK-2970 Hoersholm, Denmark;1. Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, P61 C996, Ireland;2. School of Food and Nutritional Sciences, University College Cork, T12 YN60, Ireland;1. University of Copenhagen, Department of Food Science, Rolighedsvej 30, 1958 Frederiksberg C, Denmark;2. Haramaya University, School of Animal and Range Sciences, P.O.Box: 138, Dire Dawa, Ethiopia;3. Technical University of Denmark, National Food Institute, 2860, Søborg, Denmark;4. Botswana University of Agriculture and Natural Resources, Department of Food Science and Technology, Private Bag 0027, Gaborone, Botswana;1. Molecular Biology Unit, Dairy Microbiology Division, National Dairy Research Institute, Karnal, Haryana, India;2. Department of Biotechnology, Seth Jai Parkash Mukand Lal Institute of Engineering and Technology (JMIT), Radaur, Haryana, India;3. School of Life Sciences, Appejay Stya University, Gurgaon, Haryana, India;1. Department of Food Science, Aarhus University, Blichers Allé 20, DK-8830 Tjele, Denmark;2. Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark;3. Chr. Hansen A/S, Bøge allé 10-12, DK-2970 Hørsholm, Denmark;4. Institute of Food Research, Norwich Research Park, Colney, Norwich NR47UA, United Kingdom;5. Thise Dairy, Sundsørevej 62, DK-7870 Roslev, Denmark;6. Arla Foods R&D, Rørdrumvej 2, DK-8220 Brabrand, Denmark;7. Department of Food Science, Aarhus University, Kirstinebjergvej 10, DK-5792 Aarslev, Denmark;1. Dipartimento di Scienze degli Alimenti e del Farmaco, University of Parma, Parco Area delle Scienze 47/A, 43100, Parma, Italy;2. Centro di Ricerca Zootecnia e Acquacoltura (CREA-ZA), via Lombardo 11, 26900, Lodi, Italy;1. Molecular Biology Unit, Dairy Microbiology Division, National Dairy Research Institute, Karnal 132001, Haryana, India;2. Department of Nutrition Biology, Central University of Haryana, Mahendergarh, Jant-Pali 123029, Haryana, India;3. Animal Biotechnology Centre, National Dairy Research Institute, Karnal 132001, Haryana, India |
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| 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. |
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