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Effect of extracellular proteinase of enterococcus faecalis ssp liquefaciens on protein breakdown in cheese


, : Effect of extracellular proteinase of enterococcus faecalis ssp liquefaciens on protein breakdown in cheese. Milchwissenschaft 47(7): 420-422

Two different amounts of the extracellular proteinase from Enterococcus faecalis s.p. liquefaciens were added to cheese curd to increase protein breakdown. Proteinase-supplemented cheeses had higher amounts of the nitrogen fractions studied (non-protein nitrogen, 5% sulphosalycilic acid soluble nitrogen and free amino acids) after the first weeks of ripening. A taste panel graded the quality of cheeses. Cheese made with the lower amount of proteinase (500 units) reached a higher score than those of the control and the cheese made with 2,500 proteinase units.

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