Effect of chymosin-induced hydrolysis of α_S1-casein on the tribological behaviour of brine-salted semihard cheeses

This study investigated the effect of chymosin-induced hydrolysis of α_S1-casein on the tribological behaviour of cheese. Residual chymosin activity was inhibited by adding a chymosin inhibitor (i.e. pepstatin A) to the curd–whey mixture during cheese manufacture. A significant difference was observed in the static and kinetic regimes of the extended Stribeck curves of cheese samples, suggesting that the chymosin-induced hydrolysis of α_S1-casein affects the friction and lubrication properties of cheese, which may be relevant to the mouthfeel-related sensory attributes of the cheese. Overall, the modulation of hydrolysis of α_S1-casein could be an approach to alter the friction-related sensory attributes of cheese.