Accelerated ripening of cheese using liposome‐encapsulated enzyme

Publisher Website
Google Scholar
Abstract
Summary: Improved efficiency of liposome encapsulation of a cheese‐ripening enzyme and increased retention of encapsulated enzyme by cheese curd are reported. The economy of enzyme usage for accelerating the rate of ripening of Cheddar cheese has been improved about 100‐fold over previously reported methods. This has made feasible the use of microencapsulated enzymes for large‐scale cheese production. Objective measurement of cheese ripening by proteolytic indices, and subjective evaluation of flavour quality and intensity by trained taste panels, indicate that cheeses are ripened by the microencapsulated enzyme in half the normal time. Investigations aimed at further improving the efficiency and commercial feasibility of the process are reported, and the possibility of using this technology for other aspects of food processing are discussed.