Characteristics of Burgos and Hispánico cheeses manufactured with calf rennet or with recombinant chymosin

Abstract

Recombinant chymosin coagulated milk more rapidly than calf rennet in the manufacture of Burgos cheese, but the type of coagulant had no effect on cheese yield, moisture or pH. Higher levels of residual αsl- and β-casein were found for Burgos cheese made with recombinant chymosin, whereas no differences in soluble nitrogen fractions nor in cheese flavour were detected. Milk coagulation time was shorter with calf rennet than with recombinant chymosin in the manufacture of Hispánico cheese. Cheese yield, moisture, pH, soluble nitrogen fractions and residual αsl-casein in Hispánico cheese were not influenced by the type of coagulant, but residual β-casein was higher in cheese made with recombinant chymosin. Rheological and sensory characteristics of Hispánico cheese made with recombinant chymosin did not differ from those of calf rennet cheese. © 1992.