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 language | English (Ireland) |
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Pages (from-to) | 181-190 |
Number of pages | 10 |
Journal | International Dairy Journal |
Volume | 10 |
Issue number | 3 |
DOIs | |
Publication status | Published - 2000 |
Keywords
- Composition
- Enzyme-modified Cheddar cheese
- Proteolysis