A survey of the compositional and proteolytic indices of commercial enzyme-modified Cheddar cheese

Martin Wilkinson, K. N. Kilcawley, P. F. Fox

Research output: Contribution to journalArticlepeer-review

Abstract

The compositional and protcolytic parameters in a range of commercial enzyme-modified Cheddar cheeses were quantified, with large variations evident between products from the same manufacturer and from different manufacturers. Analysis of the products indicated the use of cheese of varying fat content, exogenous protein and/or fat, emulsifying salts, flavour potentiators and bulking agents. Extensive proteolysis was a characteristic of these commercial products. Overall, production of enzyme-modified Cheddar cheese involves manipulation of both composition and proteolysis to generate products for specific applications. (C) 2000 Elsevier Science Ltd.

Original languageEnglish (Ireland)
Pages (from-to)181-190
Number of pages10
JournalInternational Dairy Journal
Volume10
Issue number3
DOIs
Publication statusPublished - 2000

Keywords

  • Composition
  • Enzyme-modified Cheddar cheese
  • Proteolysis

Fingerprint

Dive into the research topics of 'A survey of the compositional and proteolytic indices of commercial enzyme-modified Cheddar cheese'. Together they form a unique fingerprint.

Cite this