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Microbial proteinases as agents for accelerated cheese ripening
Author(s) -
LAW B. A.,
WIGMORE ANNE S.
Publication year - 1982
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1982.tb02718.x
Subject(s) - flavour , ripening , bacillus subtilis , food science , chemistry , cheese ripening , enzyme , proteolysis , lactic acid , bacteria , biochemistry , biology , genetics
Taste panel data confirm that commercial preparations of Bacillus subtilis neutral proteinase can accelerate flavour development in Cheddar cheese without defect formation. The influence of the enzyme on the rate of ripening can be controlled by varying the cheese storage temperature. Fungal acid proteinase gives bitter cheese without enhancing typical flavour, even when used at concentrations corresponding to 5×and 25× less than the optimum neutral proteinase activity. Bacterial alkaline proteinase and broadspecificity proteinase produced bitter cheese but the latter enzyme also enhanced the intensity of typical flavour .