A novel two-stage process for the production of enzyme-modified cheese

A novel method to generate enzyme-modified cheese (EMC) was developed. Initially a range of proteolysed products were produced from flavourless curd substrate using combinations of proteinases and peptidase hydrolysed to a set level of primary proteolysis. One product was selected based on ranked se...

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Veröffentlicht in:	Food research international 2006-01, Vol.39 (5), p.619-627
Hauptverfasser:	Kilcawley, K.N., Wilkinson, M.G., Fox, P.F.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Cheddar cheese cheeses enzymatic hydrolysis enzymatic treatment enzyme activity enzyme substrates Enzyme-modified cheese flavor Food industries free fatty acids Fundamental and applied biological sciences. Psychology glutamic acid lipolysis Milk and cheese industries. Ice creams proteinases proteolysis sensory properties triacylglycerol lipase
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