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Accelerated ripening of Cheddar cheese with the aminopeptidase of Brevibacterium linens and a commercial neutral proteinase

Published online by Cambridge University Press:  01 June 2009

Kiyoshi Hayashi ,
Dean F. Revell  and
Barry A. Law
Kiyoshi Hayashi
Affiliation:
AFRC Institute of Food Research, Reading Laboratory, Shinfield, Reading RG2 9AT, UK
Dean F. Revell
Affiliation:
AFRC Institute of Food Research, Reading Laboratory, Shinfield, Reading RG2 9AT, UK
Barry A. Law
Affiliation:
AFRC Institute of Food Research, Reading Laboratory, Shinfield, Reading RG2 9AT, UK
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Summary

Partly purified extracellular aminopeptidase from Brevibacterium linens was used to accelerate Cheddar cheese ripening. It was found that although the aminopeptidase was unstable in acidic buffer, it was highly stable in Cheddar cheese; negligible amounts of the enzyme activity were lost during 3 months' maturation. A better score for flavour in sensory analysis of enzyme-treated cheese was obtained by the combination of the aminopeptidase and a commercially available metalloproteinase (Neutrase) than by the metalloproteinase alone.

Type
Original Articles
Information
Journal of Dairy Research , Volume 57 , Issue 4 , November 1990 , pp. 571 - 577
Copyright
Copyright © Proprietors of Journal of Dairy Research 1990

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