A novel two-stage process for the production of enzyme-modified cheese

• Published in: Food research international Vol. 39; no. 5; pp. 619 - 627
• Main Authors: Kilcawley, K.N., Wilkinson, M.G., Fox, P.F.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.01.2006; Elsevier
• Subjects: Biological and medical sciences; Cheddar cheese; cheeses; enzymatic hydrolysis; enzymatic treatment; enzyme activity; enzyme substrates; Enzyme-modified cheese; flavor; Food industries; free fatty acids; Fundamental and applied biological sciences. Psychology; glutamic acid; lipolysis; Milk and cheese industries. Ice creams; proteinases; proteolysis; sensory properties; triacylglycerol lipase; Enzyme-modified cheese; Dairy product; Cheese; Enzyme; Production
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2005.12.006

A novel method to generate enzyme-modified cheese (EMC) was developed. Initially a range of proteolysed products were produced from flavourless curd substrate using combinations of proteinases and peptidase hydrolysed to a set level of primary proteolysis. One product was selected based on ranked sensory preference analysis and subsequently further hydrolysed to a set degree of lipolysis using various lipases to create a selection of EMC products. These EMCs were compared to a target commercial Cheddar-type EMC, deemed to have a flavour profile close to natural Cheddar cheese. The sensory profile of each EMC generated were similar and not unlike the target EMC, however, greater diversity of flavour may be achieved by reducing the extent of lipolysis and/or increasing levels of free glutamate. The process demonstrates the potential to create a wide range of enzyme-modified cheese flavours from a single substrate using combinations of enzymes under controlled conditions.