Developments in microencapsulation science applicable to cheese research and development. A review

Abstract

Abstract The applications of microcapsules for cheese technology are reviewed. Proteolytic enzymes for use in cheese ripening may be encapsulated in microcapsules to avoid premature proteolysis in cheese milk. Alginate, milk fat, and phospholipid have been used as encapsulating materials. Alginate is not a natural constituent in milk products, and, in addition, the alginate capsules are rather leaky. Milk fat capsules show good encapsulation properties. However, strong detergents, which do not have GRAS status, are needed to keep them stable. Phospholipids form membrane structures, liposomes, in contact with water. These liposomes are stable without added detergents, and the phospholipids are natural constituents of the milk fat membrane. Controlled release of enzymes in the cheese can be achieved by technologically altering the stability of the liposomes with respect to time, temperature and pH. Liposomes may be constructed with different sizes and number of lamellae, according to the preparation method. The various types of liposome (MLV, SUV, REV and DRV) are defined and described. Several enzymes have been encapsulated in liposomes. DRV liposomes have shown the highest efficiency for the encapsulation of enzymes. Various liposome-encapsulated enzymes have been used to accelerate the ripening of Cheddar, Saint Paulin, Domiati and Gouda cheese. Liposome-encapsulated enzymes have a potential for use in accelerated cheese ripening, but the price of the phospholipid must be reduced, and a good and cheap scaled-up preparation method must be developed.