Accelerated ripening of Cheddar cheese with a commercial proteinase and intracellular enzymes from starter streptococci
- 1 February 1983
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 50 (4) , 519-525
- https://doi.org/10.1017/s0022029900032751
Abstract
SUMMARY: Intracellular cell-free enzyme extracts (CFE) of cheese starter bacteria significantly enhanced the flavour-accelerating effect of commercial neutral proteinase without increasing the gross proteolysis in Cheddar cheese. Peptide and amino acid N were released more rapidly in CFE-treated cheeses, compared with those treated with neutral proteinase or untreated controls.Keywords
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