Abstract
An attempt has been made to accelerate the flavour development in cheese slurry with the help of exogenous proteolytic and lipolytic enzymes (1:1 proportion, each at the rate of 0.025 % by weight of cheese-base) and ripening at elevated temperatures (i.e. 20 ± 1 °C) for up to 12 days. Bitterness, the necessary consequence of accelerated cheese ripening, has been the main objective of the present investigation. Adjunct cultures Lactobacillus casei and Lactobacillus helveticus were used as debittering aids. The debittering activity was monitored using electrophoretic pattern and sensory evaluation of the product. Freeze-shocked adjunct Lactobacillus helveticus produced enzyme-modified cheese slurry with no detectable bitterness. The usage of adjunct cultures either viable or attenuated, ripening period and interactions amongst these parameters had significant (P < 0.05) influence on all of the sensory characteristics monitored.
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Schedule a callMore From: Proceedings of the National Academy of Sciences, India Section B: Biological Sciences
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