Microbiological, chemical, and artificial sensory assessment of Sicilian cheeses made using different milk-clotting enzymes

In the present study, cheeses coagulated with different milk-clotting enzymes were investigated. In detail, calf rennet, microbial coagulant, and a kiwifruit enzymatic extract were used in three independent cheesemaking processes. Microbiological, chemical, and sensory profiles, by using E-Eye, E-Nose, and E-Tongue platforms, were evaluated. Based on microbiological data, mesophilic bacteria, Lactobacilli, and Lactococci showed similar viable count in cheeses clotted with animal rennet and with vegetable coagulant. Differently, higher value of mesophilic bacteria and lower count of both Lactobacilli and Lactococci were detected in samples obtained using microbial coagulant. Additionally, as revealed by the fatty acid composition, the kiwifruit enzymatic extract allowed to obtain a final product with improved health properties. Concerning the artificial senses, E-Eye, E-Nose, and E-Tongue, a similar sensory profile was revealed among cheeses clotted using the kiwifruit enzymatic extract and the calf rennet whereas a different sensory profile was observed in microbial clotted cheeses. This work demonstrated that the kiwifruit extract is a valid coagulant alternative to calf rennet and microbial coagulant.