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Liposomes as Proteinase Carriers for the Accelerated Ripening of Saint‐Paulin Type Cheese
Author(s) -
ALKHALAF WALID,
PIARD JEANCHRISTOPHE,
EL SODA MORSI,
GRIPON JEANCLAUDE,
DESMAZEAUD MICHEL,
VASSAL LOUIS
Publication year - 1988
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.1365-2621.1988.tb07813.x
Subject(s) - ripening , proteolysis , liposome , cheese ripening , chemistry , food science , enzyme , vesicle , biochemistry , membrane
The possibility of accelerated cheese ripening through addition of liposome entrapped proteinase to milk was investigated. Both enzyme encapsulation rate in liposomes and their retention in cheese were evaluated with multilamellar vesicles (MLV) and reverse‐phase evaporation vesicles (REV). Using REV in Saint‐Paulin type curd, no nitrogen loss was observed to the whey due to the added enzymes in liposomes. In cheese, REV produced a more progressive proteolysis during ripening than MLV did. REV addition did not lead to texture defects. Bitterness development, a critical defect in enzyme added cheese, could be delayed and minimized using REV.