Effect of protease on flavor development and biochemical changes in buffalo milk cheddar cheese

Kanawjia, S.K.; Singh, S.

Journal of Food Science and Technology (Mysore) 27(6): 362-364

1990


ISSN/ISBN: 0022-1155
Accession: 007257783

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Abstract
Attempts were made to enhance the ripening process of buffalo milk cheddar cheese by addition of protease enzyme. Protease, 0.005, 0.010 and 0.025% (W/W of curd) were added in milled curd along with salt. The flavor development and biochemical changes in cheeses with added protease were faster than in those without protease. A level of 0.010% protease addition resulted in getting best cheese.