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Accelerating the ripening of cheese by the addition of proteolytic enzymes ii preparation of edam cheese



Accelerating the ripening of cheese by the addition of proteolytic enzymes ii preparation of edam cheese



Meijeritieteellinen Aikakauskirja 43(1): 33-46



To accelerate the ripening of edam cheese, a series of trial cheeses was made by adding nine different proteolytic enzymes, previously studied in the laboratory, to the kettle milk to make nine different cheeses. The ripening of the trial cheeses was followed by analyses made at three-week intervals. The rate at which proteolysis was speeded up by the enzymes was different, although the laboratory measured level of activity was the same for the amounts of added enzymes. The increased proteolysis concentrated for the most part on .beta.-casein. At 12 weeks of age, however, most of the trial cheeses exhibited taste and/or texture defects. Only one enzyme produced a trial cheese in which proteolysis was accelerated with no loss in quality.

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Accession: 004651132

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