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Application of encapsulated proteolytic enzyme accelerates cheese ripening

Application of encapsulated proteolytic enzyme accelerates cheese ripening

Australian Journal of Dairy Technology 61(2): 226

The potential use of an encapsulated proteolytic enzyme for accelerated cheese ripening was investigated by characterizing the proteolysis that occur during cheese ripening using reverse phase HPLC (RP-HPLC) and SDS-polyacrylamide gel electrophoresis. Flavourzyme (Novozymes Pty Ltd, Sydney, Australia, activity 500 LAPU/g) was encapsulated using 1.8% (w/v) alginate and hardened in 0.1 M CaCl2 and 0.1% chitosan solution.

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