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Use of fungal enzymes to accelerate cheese ripening



Use of fungal enzymes to accelerate cheese ripening



Journal of Dairy Science 67(Suppl. 1): 89



Various fungal lipases or neutral proteinases were added to Colby cheese curd, and effects on flavour and texture parameters were tested during ripening. Lipase from Aspergillus oryzae gave typical aged Cheddar flavour and released longer chain fatty acids than did Miles 600 lipase, which produced Romano-type flavour; the former enzyme retained higher activity at low temp.

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Accession: 001504169

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