Research Article
Spatiotemporal Characterization of Texture of Crescenza Cheese, a Soft Fresh Italian Cheese
Table 1
Mean composition (% w/w) of different Crescenza types manufactured for this study.
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Crescenza N was manufactured using a direct-to-vat starter culture of St. thermophilus and calf rennet. Crescenza C was manufactured using the same direct-to-vat starter culture of St. thermophilus and a fermentation-produced camel chymosin (FPCC). Crescenza S was manufactured using the same calf rennet of Crescenza N and a bulk starter culture of St. thermophilus. |