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Accelerated ripening of Cheddar cheese with a commercial proteinase and intracellular enzymes from starter streptococci

Published online by Cambridge University Press:  01 June 2009

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

Intracellular cell-free enzyme extracts (CFE) of cheese starter bacteria significantly enhanced the flavour-accelerating effect of commercial neutral proteinase without increasing the gross proteolysis in Cheddar cheese. Peptide and amino acid N were released more rapidly in CFE-treated cheeses, compared with those treated with neutral proteinase or untreated controls.

Type
Original Articles
Information
Journal of Dairy Research , Volume 50 , Issue 4 , November 1983 , pp. 519 - 525
Copyright
Copyright © Proprietors of Journal of Dairy Research 1983

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References

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