Investigation of enzyme modified cheese production by two species of Aspergillus

Enzymatic biotransformation of dairy protein and fat is the basis of most commercial cheese flavour ingredient processes; such products are commonly referred to as enzyme modified cheese (EMC). EMCs have approximately 15 - 30 times the flavor intensity of natural cheese. They are available as pastes...

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Bibliographic Details
Published in:African journal of biotechnology 2010-01, Vol.9 (4), p.508-511
Main Authors: Moosavi-Nasab, M, Radi, M, Jouybari, HA
Format: Article
Language:English
Subjects:
Aspergillus niger
Aspergillus oryzae
biotransformation
Cheese flavor
Dairies
Enzymes
Flavor
Molds
Odor
Powder
Proteolysis
Ripening
Triacylglycerol lipase
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Summary:Enzymatic biotransformation of dairy protein and fat is the basis of most commercial cheese flavour ingredient processes; such products are commonly referred to as enzyme modified cheese (EMC). EMCs have approximately 15 - 30 times the flavor intensity of natural cheese. They are available as pastes or spray-dried powders. Aspergillus oryzae and Aspergillus niger are two kinds of molds that were used in this study for production of enzyme modified cheese. The results showed that A. niger and A. oryzae have lipase enzyme activities of about 43.3 and 10 U/g (U = 1 kmol/min), respectively, while the proteolytic activity was 143 U/g for A. oryzea and 38 U/g for A. niger. The EMC produced using both A. oryzae and A. niger had the best score of flavor and odor after 3 days of storage; however the cheese produced by only A. oryzea had good flavor after this period of time and the cheese treated with A. niger only just had a strong odor. The results of this study showed that the mixture of A. oryzea and A. niger can be used to produce EMC in much shorter ripening period and with better flavor.
ISSN:1684-5315
1684-5315