Comparison of Cheddar cheese made with a recombinant calf chymosin and with standard calf rennet

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Abstract
Summary: The cheesemaking properties of recombinant chymosin from Kluyveromyces lactis (Gist-Brocades Chymosin 610) were Compared with those of standard rennet in parallel trials with the same milk and mixed culture starter. For each pair of cheeses the cheesemaking characteristics, mass balance results, composition of the cheeses at 6 weeks and maturation rates were similar. A taste panel was not able to differentiate between the cheeses at 3, 6 or 12 months.