Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: I-effects of proteolytic enzymes and determination of their appropriate combination

Abstract Enzyme-modified cheeses (EMCs) are used uniquely to enhance the cheese flavour in processed foods. Here we report, for the first time, the results from proteolysis process of the two-stage production of EMC with ripened white cheese flavour. Proteolytic ripening parameters, sensory properties, and volatile compounds were investigated to reach a target cheese flavour and the relationships between these properties were evaluated. Individual and combined effects of commercial proteolytic enzymes were studied and conditions for the production of EMC with ripened white cheese flavour were determined. Results showed the importance of phenol, 2-undecanone, and 3-methyl-1-butanol on cheese flavour strength and overall acceptability of EMC. Although a single parameter is not enough to evaluate the dynamic nature of the formation of bitterness, TCASN/WSN and PTASN/WSN ratios were suggested to be useful parameters in determining the appropriate degree of proteolysis and in evaluating the bitterness.

• Publication year

  2019

• Venue

  Food and Bioproducts Processing

• Publication date

  2019-09-01

• Fields of study

  Agricultural and Food Sciences, Chemistry

• Identifiers
  DOI 10.1016/J.FBP.2019.07.016
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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