Flavor development by enzyme preparation in natural and processed cheddar cheese

摘要

A method was developed for producing cheddar cheese from pasteurized milk characterized by the addition of enzyme preparations to the cheddared curds prior to curing. An enzyme mixture of food grade lipase, microbial and animal, and neutral protease is added to substantially reduce the curing time of the cheese and at the same time impart the appropriate cheddar cheese flavor with minimum bitterness and rancidity. Optionally, peptidase enzyme may be added.