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Accelerated cheese ripening with heat treated cells of Lactobacillus helveticus and a commercial proteolytic enzyme

Published online by Cambridge University Press:  01 June 2009

Ylva Ardö  and
Hans-Erik Pettersson
Ylva Ardö
Affiliation:
Swedish Dairies' Association, Central Laboratory, Box 205, S-201 22 Malmö, Sweden
Hans-Erik Pettersson
Affiliation:
Swedish Dairies' Association, Central Laboratory, Box 205, S-201 22 Malmö, Sweden
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Summary

Synergic effects of proteolytic enzymes from two different microbial sources on the ripening of Swedish hard cheese were studied. When extracellular proteolytic enzymes from Bacillus subtilis (Neutrase) and/or heat treated cells of Lactobacillus helveticus (now L. delbrueckii subsp. helveticus) were added to the cheese milk, cheese ripening was accelerated; Neutrase effectively hydrolysed casein to give a softer body. Addition of heat treated lactobacilli did not accelerate hydrolysis of casein, but accelerated the breakdown of peptides which increased the amount of amino acid N in the cheese and also enhanced the intensity of cheese flavour. A bitter taste which developed in cheeses with added Neutrase could be eliminated by the simultaneous addition of heat treated lactobacilli.

Type
Original articles
Information
Journal of Dairy Research , Volume 55 , Issue 2 , May 1988 , pp. 239 - 245
Copyright
Copyright © Proprietors of Journal of Dairy Research 1988

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References

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