Changes in Cheddar Cheese by Commercial Enzyme Preparations

Department of Food Science, Cornell University, Ithaca, NY 14850, and Institute of Technical Research, Snow Brand Milk Products Co., Ltd., Tokyo, Japan
Journal of Dairy Science (Impact Factor: 2.57). 07/1975; 58(7):963-970. DOI: 10.3168/jds.S0022-0302(75)84667-4


Free volatile acids, soluble protein, and flavor production were accelerated in young ripened Cheddar cheese by adding various combinations of proteolytic and lipolytic commercial enzyme preparations with salt to curds before pressing. Cheese held 1 mo at 20 C and containing about 2.5 g mixed enzymes per 5.9 kg curd had higher flavor than controls. Some rancidity but no bitterness accompanied this cheese flavor. Higher ripening temperature and longer holding times led to burnt flavors and pronounced rancidity. Processed cheese made by mixing mild 2 mo old natural Cheddar cheese with 10 to 40% 1 mo enzyme-treated cheese gave good texture and medium to very sharp flavor intensity. Various mixtures of neutral protease and lipase enzymes and of neutral protease-peptidase and lipase enzymes in cheese slurries developed cheese flavor rapidly with minimum bitterness. Microbial acid proteases in cheese slurries led to strong bitterness.

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    Journal of Dairy Science 07/1975; 58(7):994-1000. DOI:10.3168/jds.S0022-0302(75)84671-6 · 2.57 Impact Factor
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