[Objective] To deeply explore the differences in coagulation performance among animal-derived,plant-derived and microbial-derived chymosin during the production of Halloumi cheese.[Method] By adding different types of chymosin respectively in the production of Halloumi cheese,the proteolytic activity,yield,texture characteristics,volatile flavor substances,conventional physicochemical indicators and free fatty acid content of the obtained products were comprehensively analyzed.[Result] Animal-derived chymosin exhibited the lowest proteolytic activity and the highest yield.Halloumi cheese produced under the action of animal-derived chymosin performed better in the retention of fat and protein.In the analysis of texture characteristics,the hardness,chewiness and adhesiveness of this Halloumi cheese were all at a moderate level.In addition,the total amount of free fatty acids in Halloumi cheeses produced from animal-derived chymosin was the highest,followed by plant-derived chymosin,and the lowest from microbial-derived chymosin .A total of 22 flavor substances were detected in Halloumi cheeses made from three types of chymosin,among which the flavor substances in Halloumi cheese made from microbial-derived chymosin were the most diverse.[Conclusion] Halloumi cheeses processed from different types of chymosin exhibited their own characteristics in terms of flavor substances.This study revealed the unique role of animal-derived chymosin in the production of Halloumi cheese,and microbial-derived chymosin was expected to replace animal-derived chymosin.The experimental results could provide a theoretical basis for the application of different types of chymosin.

chymosin  /  Halloumi cheese  /  process  /  flavor substances  /  sensory evaluation