Spatiotemporal Characterization of Texture of Crescenza Cheese, a Soft Fresh Italian Cheese

Figure 2

((a), (b), (c)) Mean values of hardness (N) of Crescenza cheese batches as a function of storage and distance from the central part of the cheese block. Crescenza C (a) was manufactured using the same direct-to-vat starter culture of St. thermophilus and a fermentation-produced camel chymosin (FPCC). Crescenza N (b) was manufactured using a direct-to-vat starter culture of St. thermophilus and calf rennet. Crescenza S was manufactured using the same calf rennet of Crescenza N and a bulk starter culture of St. thermophilus (c).

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