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Accelerated cheese ripening with food grade proteinases

Published online by Cambridge University Press:  01 June 2009

Barry A. Law  and
Anne Wigmore
Barry A. Law
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading RG2 9 AT, UK
Anne Wigmore
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading RG2 9 AT, UK
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Summary

The development of typical flavour in Cheddar cheese was accelerated by the addition of bacterial neutral proteinase to the curds, but not by the addition of fungal acid proteinase which produced a bitter defect even at low concentrations. An optimum level of neutral proteinase addition was established at which general proteolysis was increased by about 20% in 2 months and treated cheeses of this age had flavour intensities typical of 4-month-old untreated cheeses. Enzyme-treated cheeses were softer-bodied and more brittle than untreated cheeses of the same age.

Type
Original Articles
Information
Journal of Dairy Research , Volume 49 , Issue 1 , February 1982 , pp. 137 - 146
Copyright
Copyright © Proprietors of Journal of Dairy Research 1982

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References

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