Use of liposomes for proteinase addition to Cheddar cheese

Abstract

SUMMARY: A commercial neutral proteinase was encapsulated in liposomes (multilamellar) and incorporated into cheese curd via the cheese milk. The milk proteins were protected from proteinase attack during curd manufacture. A significant proportion of the liposome-entrapped enzyme was retained in the curd and its subsequent release into the cheese matrix was inferred from an increased rate of β-casein breakdown.