**5. Conclusions**

Curd from kiwifruit showed a higher syneresis, giving a lower cheese yield (both initially and after 24 h) than calf-rennet.

The kiwifruit extract improved the nutraceutical properties of cheese by increasing the amount of polyphenols, which were 4.5 times (buffalo) and 3 times (sheep) higher than in cheese made with calf-rennet and phytosterols, which were only detected in cheese obtained with kiwifruit extract. These characteristics represent an important opportunity to produce cheese with a better nutraceutical quality. Finally, cheesemaking with the kiwi extract led to a transfer of some volatile substances into the cheese; specific tests to assess whether this affects the organoleptic properties of cheese are needed.

The results of this research highlight the possibility of using kiwifruit extract as an alternative to rennet in the coagulation of milk.

**Author Contributions:** Conceptualization, A.S.; methodology, A.S., G.C., L.C.-R., L.C. and F.C.; writing—original draft preparation, A.S. and G.C.; supervision, A.S. and M.M. All authors have read and agreed to the published version of the manuscript.

**Funding:** This research received no external funding.

**Acknowledgments:** In this section you can acknowledge any support given which is not covered by the author contribution or funding sections. This may include administrative and technical support, or donations in kind (e.g., materials used for experiments).

**Conflicts of Interest:** The authors declare no conflict of interest.
