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Effects of commercial food grade enzymes on flavor and texture profiles in granular Cheddar cheese



Effects of commercial food grade enzymes on flavor and texture profiles in granular Cheddar cheese



Dissertation Abstracts International, B Sciences and Engineering 47(11): 4365



Effects of Neutrase (neutral proteinase), calf lipase and NaturAgeReg. (enzyme/culture mixture) on free fatty acid (FFA) profiles, proteolysis, texture and neutral volatile compound profiles in Cheddar cheese were studied. FFA production increased significantly (P<0.05) with lipase and high-level NaturAgeReg. Neutrase showed synergistic effects when applied with lipase. Short-chain FFA profiles were similar among control, Neutrase- and NaturAgeReg.-treated cheeses.

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Accession: 001580163

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