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.

Crescenza NCrescenza CCrescenza S

Fat
Protein
Moisture
Lactose
Galactose
Acid lactic
Sodium chloride
Ash
pH

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.