Accelerated Cheddar Cheese Ripening by Added Microbial Enzymes

Abstract

Good quality medium sharp Cheddar cheese with 3-mo. curing at 10.degree. C were produced when the following enzyme combinations and concentrations were used: fungal protease 31000 (Miles), 0.005% + fungal lipase-MY (Meito) 0.00005-0.0002%; and fungal protease P-53 (Rohm and Haas), 0.0035% + fungal lipase-MY (Meito), 0.00005-0.0002%. Cheddar cheeses treated with microbial enzymes developed higher soluble protein and free volatile fatty acids and displayed better flavor and greater acceptability than control cheeses. Added microbial proteases contributed to the breakdown of casein, especially .beta.-casein. Also, .alpha.s1-I casein and free amino acids were high in cheeses treated with protease. Increased rate of proteolysis in enzyme-treated cheese had a direct relation to accelerated ripening.