TY - JOUR
T1 - A novel two-stage process for the production of enzyme-modified cheese
AU - Kilcawley, K. N.
AU - Wilkinson, M. G.
AU - Fox, P. F.
PY - 2006/6
Y1 - 2006/6
N2 - A novel method to generate enzyme-modified cheese (EMC) was developed. Initially a range of proteolysed products were produced from flavourless curd substrate using combinations of proteinases and peptidase hydrolysed to a set level of primary proteolysis. One product was selected based on ranked sensory preference analysis and subsequently further hydrolysed to a set degree of lipolysis using various lipases to create a selection of EMC products. These EMCs were compared to a target commercial Cheddar-type EMC, deemed to have a flavour profile close to natural Cheddar cheese. The sensory profile of each EMC generated were similar and not unlike the target EMC, however, greater diversity of flavour may be achieved by reducing the extent of lipolysis and/or increasing levels of free glutamate. The process demonstrates the potential to create a wide range of enzyme-modified cheese flavours from a single substrate using combinations of enzymes under controlled conditions.
AB - A novel method to generate enzyme-modified cheese (EMC) was developed. Initially a range of proteolysed products were produced from flavourless curd substrate using combinations of proteinases and peptidase hydrolysed to a set level of primary proteolysis. One product was selected based on ranked sensory preference analysis and subsequently further hydrolysed to a set degree of lipolysis using various lipases to create a selection of EMC products. These EMCs were compared to a target commercial Cheddar-type EMC, deemed to have a flavour profile close to natural Cheddar cheese. The sensory profile of each EMC generated were similar and not unlike the target EMC, however, greater diversity of flavour may be achieved by reducing the extent of lipolysis and/or increasing levels of free glutamate. The process demonstrates the potential to create a wide range of enzyme-modified cheese flavours from a single substrate using combinations of enzymes under controlled conditions.
KW - Enzyme-modified cheese
UR - http://www.scopus.com/inward/record.url?scp=33644867268&partnerID=8YFLogxK
U2 - 10.1016/j.foodres.2005.12.006
DO - 10.1016/j.foodres.2005.12.006
M3 - Article
AN - SCOPUS:33644867268
SN - 0963-9969
VL - 39
SP - 619
EP - 627
JO - Food Research International
JF - Food Research International
IS - 5
ER -