Use of fermentation produced chymosin from E-coli in the manufacture of Feta cheese

The aim of this experiment was to evaluate the suitability of the fermentat ion produced chymosin from E. coli (CHY-MAX rennet) in the manufacture of F eta cheese. Five trials of paired cheesemaking were carried out using also calf rennet as control coagulant. In general, no difference between the che eses made with the 2 coagulants was noted throughout the cheese production. Both rennets resulted in curds with the same level of firmness and syneret ic properties. Yield and chemical composition of cheeses were not significa ntly different (p<0.05) throughout ripening and regarding the sensory quali ty, both cheeses were equally acceptable. Finally, the fermentation produce d chymosin from E, coli was considered to be a successful alternative of ca lf rennet used for the manufacture of Feta cheese.