Saldamli, I; Kaytanli, M

Milchwissenschaft, vol. 53, no. 1, pp. 22-25, 1998

Turkish white cheese was produced in this study using commercially available calf rennet and various alternative enzymes. The organoleptic, physical, chemical and technological characteristics of the cheeses so produced were analysed during the 1 super(st), 30 super(th), 60 super(th) and 90 super(th) day of ripening. It was found that there were major improvements in the organoleptic traits such as the structure, taste and odour. The results suggest that properties of the cheese "C" produced using recombinant chymosine were favourable or at least equal to those of the control cheese "A".