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Cheddar cheesemaking with recombinant calf chymosin synthesized in Escherichia coli

Published online by Cambridge University Press:  01 June 2009

Margaret L. Green
Margaret L. Green
Affiliation:
*National Institute for Research in Dairying (University of Reading), Shinfield, Reading RG2 9AT, UK
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Summary

The cheesemaking properties of recombinant chymosin from Escherichia coli were compared with those of standard rennet in parallel trials with three single strain starters. For each pair of cheeses the cheesemaking characteristics, recoveries of milk solids in the curds and compositions were similar. The rates and types of proteolysis and texture development during ripening between cheeses made with the two coagulants were not significantly different.

Type
Original Articles
Information
Journal of Dairy Research , Volume 52 , Issue 2 , May 1985 , pp. 281 - 286
Copyright
Copyright © Proprietors of Journal of Dairy Research 1985

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References

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