Kilcawley, KN,Nongonierma, AB,Hannon, JA,Doolan, IA,Wilkinson, MG

2012

January

International Dairy Journal

Evaluation of commercial enzyme systems to accelerate Cheddar cheese ripening

Published

()

SENSORY PROPERTIES LACTOCOCCUS-LACTIS STARTER BACTERIA PROTEOLYSIS STRAINS ACCESSIBILITY HEADSPACE

26

50

57

This study was undertaken to independently evaluate three commercial enzyme preparations: Accelase AM317, Accelase AHC50, Accelerzyme CPG used to accelerate Cheddar cheese ripening. Cheese trials were carried out in triplicate under identical conditions and compared with a control without an added enzyme preparation. All enzyme preparations were incorporated according to manufacturers' guidelines. The flavour of the Cheddar cheese was accelerated by the inclusion of each enzyme preparation, evident by more complex volatile profiles and the development of sensory attributes associated with aged Cheddar. Compositional parameters were not adversely impacted. Instrumental and descriptive textural analyses indicated some adverse rheological effects in cheeses produced by both Accelase blends, attributed to excessive primary proteolysis, and higher levels of moisture. The study has highlighted the potential of commercial accelerating ripening systems, but also identified that compositional and proteolytic indices need to be optimised to maximise their potential. (C) 2012 Elsevier Ltd. All rights reserved.

10.1016/j.idairyj.2012.03.015