Effect of milk protein modification on physico-chemical changes during ripening of cheddar cheese

摘要

The effect of milk protein modification using neutrase on proteolysis, lipolysis and textural development in buffalo milk cheddar cheese in comparison with control cow milk cheese was examined during 5 months of maturation at 8+/-1degreesC. Neutrase enzyme was added to the milk prior to renneting at enzyme to substrate (E : S) ratio of 1 : 10000 to obtain about 5% degree of hydrolysis. The ripening characteristics of the enzyme modified milk cheese with respect to soluble nitrogen, tyrosine value,, total free acids, steam volatile fatty acids, steam volatile monocarbonyls and penetration values indicated accelerated ripening in cheese from enzyme modified milk. The ripening characteristics of 3 months old cheese from enzyme modified milks were comparable to 5 months old cheese from untreated buffalo milk. The rate of ripening was almost same in buffalo milk cheese prepared from milk modified using immobilized enzyme and cheese from untreated cows milk.