A novel two-stage process for the production of enzyme-modified cheese
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 se...
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| Published in | Food research international Vol. 39; no. 5; pp. 619 - 627 |
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| Main Authors | , , |
| Format | Journal Article |
| Language | English |
| Published |
Oxford
Elsevier Ltd
01.01.2006
Elsevier |
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| Abstract | 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. |
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| AbstractList | 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. |
| Author | Fox, P.F. Wilkinson, M.G. Kilcawley, K.N. |
| Author_xml | – sequence: 1 givenname: K.N. surname: Kilcawley fullname: Kilcawley, K.N. email: kkilcawley@moorepark.teagasc.ie, kieran.kilcawley@teagasc.ie organization: Moorepark Food Research Centre, Department of Food Safety and Cultures, Teagasc, Moorepark, Fermoy, Co. Cork, Ireland – sequence: 2 givenname: M.G. surname: Wilkinson fullname: Wilkinson, M.G. organization: Department of Life Sciences, University of Limerick, Castletroy, Limerick, Ireland – sequence: 3 givenname: P.F. surname: Fox fullname: Fox, P.F. organization: Department of Food Science, Food Technology and Nutrition, University College, Cork, Ireland |
| BackLink | http://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=17675468$$DView record in Pascal Francis |
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| Cites_doi | 10.1016/S0958-6946(96)00021-0 10.1016/0963-9969(95)00039-9 10.1111/j.1365-2621.2000.tb09421.x 10.1021/jf60226a042 10.1016/S1381-1177(03)00075-4 10.1002/(SICI)1097-0010(199909)79:12<1535::AID-JSFA430>3.0.CO;2-7 10.1016/S0141-0229(02)00136-9 10.3168/jds.S0022-0302(87)80208-4 10.3168/jds.S0022-0302(01)74453-0 10.1002/jhrc.1240130204 10.1081/FBT-120004200 10.1016/S0958-6946(98)00010-7 10.1051/lait:1992533 10.1016/S0958-6946(00)00029-7 |
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| SubjectTerms | 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 |
| Title | A novel two-stage process for the production of enzyme-modified cheese |
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