Abstract
This study was undertaken to independently evaluate three commercial enzyme preparations: Accelase AM317, Accelase AHC50, Accelerzyme CPG used to accelerate Cheddar cheese ripening. Cheese trials were carried out in triplicate under identical conditions and compared with a control without an added enzyme preparation. All enzyme preparations were incorporated according to manufacturers' guidelines. The flavour of the Cheddar cheese was accelerated by the inclusion of each enzyme preparation, evident by more complex volatile profiles and the development of sensory attributes associated with aged Cheddar. Compositional parameters were not adversely impacted. Instrumental and descriptive textural analyses indicated some adverse rheological effects in cheeses produced by both Accelase blends, attributed to excessive primary proteolysis, and higher levels of moisture. The study has highlighted the potential of commercial accelerating ripening systems, but also identified that compositional and proteolytic indices need to be optimised to maximise their potential.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
