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Enzymatic Control of Metability in a Direct Acidified Cheese Product
Author(s) -
LAZARIDIS H. N.,
ROSENAU J. R.,
MAHONEY R. R.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb04855.x
Subject(s) - organoleptic , proteolysis , protease , food science , chemistry , enzyme , texture (cosmology) , enzymatic hydrolysis , rheology , biochemistry , materials science , computer science , artificial intelligence , image (mathematics) , composite material
An enzymatic method based on a fungal protease derived from A. oryzae was developed to control the meltability of a direct acidified cheese product. The kinetics of activation and inactivation were delineated. Meltability values, as determined by the standard L.D. Schrieber test, were strongly correlated with proteolysis as measured in terms of nonprotein nitrogen (NPN). Excessive proteolysis resulted in textural and organoleptic defects (short and grainy texture, bitterness). Optimum conditions for enzymatic action were delineated in terms of desirable rheological characteristics and overall product quality.