Abstract
Effects of proteolytic (Neutrase, Bacillus subtilis-originate, 0.20 (P1) and 0.40 g 100 L−1 (P2)) and lipolytic (Piccantase A, Mucor miehei-originated, 0.05 (L1) and 0.10 g 100 L−1 (L2)) enzyme supplementations to cheese milk on lipolysis and proteolysis characteristics of 90-day ripened cheese samples were investigated in this study. While enzyme supplementation did not have significant effects on titratable acidity, fat and protease-peptone nitrogen ratios of cheese samples, dry matter, salt, protein, water soluble nitrogen, 12% trichloroacetic acid soluble nitrogen ratio (TCA-SN), 5% phosphotungstic acid soluble nitrogen (PTA-SN), casein nitrogen ratios, penetrometer value, total free fatty acids (TFFA) and total free amino acids (TFAA) were significantly influenced by enzyme supplementations. Individual free amino acids (15 of them) were also determined. Free amino acid contents of enzyme-supplemented cheeses were higher than the control cheese and the values increased in all cheese samples with the progress of ripening (p < 0.05). The highest amino acids in all periods of ripening were identified as glutamic acid, lysine, proline and aspartic acid. The major (Ca, P, Na, K, Mg) and minor (Zn, Fe, Cu, Mn) mineral levels of cheeses decreased with the progress of ripening and the effects of enzyme supplementations on these attributes (except for magnesium and manganese) were found to be significant (p < 0.01). As to conclude, enzyme supplementations increased proteolysis and lipolysis and accelerated ripening and thus reduced ripening durations. Especially the enzyme ratios in P1 and L1 cheeses were found to be suitable for reducing the ripening period in White cheese without any adverse effects.
Highlights
IntroductionFunctional and sensory attributes of cheese usually develop with the progress of ripening.Ripening is a costly process and ripening durations largely vary based on the type of cheese [1]
Textural, functional and sensory attributes of cheese usually develop with the progress of ripening.Ripening is a costly process and ripening durations largely vary based on the type of cheese [1]
Cheese was produced with Bacillus subtilis-originated neutral protease (Neutrase) and Mucor miehei-originated fungal esterase lipase (Piccantase A) enzyme supplementation at two previously determined quantities
Summary
Functional and sensory attributes of cheese usually develop with the progress of ripening.Ripening is a costly process and ripening durations largely vary based on the type of cheese [1]. In the secondary proteolysis, proteins and large peptides are gradually hydrolyzed into smaller peptides and amino acids with the aid of intracellular and extracellular enzymes of starter cultures or other cheese microorganisms [7]. Such a breakdown of protein networks plays a significant role in textural attributes and in the release of free amino acids with a key role in production of sapid compounds [8].
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