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Enzymatic control of rheological properties in direct acidified cheese products


, : Enzymatic control of rheological properties in direct acidified cheese products. Dissertation Abstracts International, B 41(3): 878

Using relatively small enzyme concn. and short exposure times, enzymic control of rheological properties of direct acidified cheese products was successful with a fungal protease from Aspergillus oryzae. Whey proteins interfered with the progress of proteolysis and development of meltability. At advanced proteolytic stages, the enzyme system selectively broke down the intermediately formed polypeptides, resulting in development of textural and flavour defects.

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