Abstract
AbstractAn attempt has been carried out to accelerate Ras cheese ripening by pre‐treatment of cheese milk with β‐galactosidase. Milk was treated with a β‐galactosidase enzyme preparation, namely lactozym (1 ml/kg milk), at 33°C for 1 h or at 4°C for 18 h and used for Ras cheese making. Flavour intensity, formation of soluble nitrogen compounds, free amino acids and liberation of free fatty acids were enhanced in cheese made from β‐galactosidase treated milk. In addition, the ripening period was reduced to 2 months compared with 4 months required for control cheese. Treatment of cheese milk with β‐galactosidase at 4°C or 33°C showed a similar effect on the properties of cheese.
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