Abstract
The acceleration effect of lipolytic, proteolytic, and glycolytic enzymes on the ripening of a Spanish hard cheese made according to Manchego cheese manufacturing methods was studied. The results indicated that proteolytic enzymes caused substantial alterations in the nitrogen fractions. The addition of lactase resulted in early hydrolysis of lactose as well as a noticeable increase in the amino acid nitrogen fraction. The free fatty acid content increased in cheeses treated with lipases. The cheeses treated with lactase received the best taste panel rating, and a slightly bitter taste was detected in the cheeses treated with protease.
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