Abstract
The value of lipase and proteases from lamb gastric tissues in cheese flavor development was demonstrated independently of lamb pregastric esterase and calf rennet activities. Parmesan, Romano, Cheddar cheese, and directly acidified Pizza curd were improved in body breakdown and flavor development when treated with lamb gastric extract. The best cheese flavor resulted when both gastric and pregastric extracts were incorporated. Protease system from lamb gastric tissue was active at pH 9.0 and had casein-agar gel diffusion and caseolytic characteristics that were different from calf rennet or swine pepsin.
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