Accelerated ripening of Cheddar cheese with the aminopeptidase of Brevibacterium linens and a commercial neutral proteinase

Partly purified extracellular aminopeptidase from Brevibacterium linens was used to accelerate Cheddar cheese ripening. It was found that although the aminopeptidase was unstable in acidic buffer, it was highly stable in Cheddar cheese; negligible amounts of the enzyme activity were lost during 3 mo...

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Bibliographic Details
Published in:Journal of dairy research 1990-11, Vol.57 (4), p.571-577
Main Authors: Hayashi, Kiyoshi, Revell, Dean F., Law, Barry A.
Format: Article
Language:English
Subjects:
aminopeptidase
Biological and medical sciences
Brevibacterium linens
Cheddar cheese
flavor
Food industries
Fundamental and applied biological sciences. Psychology
metalloproteinase
Milk and cheese industries. Ice creams
organoleptic evaluation
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Summary:Partly purified extracellular aminopeptidase from Brevibacterium linens was used to accelerate Cheddar cheese ripening. It was found that although the aminopeptidase was unstable in acidic buffer, it was highly stable in Cheddar cheese; negligible amounts of the enzyme activity were lost during 3 months' maturation. A better score for flavour in sensory analysis of enzyme-treated cheese was obtained by the combination of the aminopeptidase and a commercially available metalloproteinase (Neutrase) than by the metalloproteinase alone.
ISSN:0022-0299
1469-7629
DOI:10.1017/S0022029900029617