Studies on ras cheese ripening with enzymes addition. 1. Preparation of lipase and protease from bacteria and its addition to ras cheese slurry

ABSTRACT

Ten microbiolgical sources were screened for abilites to produce proteolytic and lipolytic activities. Three organisms were selected from them for proteolytic activity and lipolytic activity. Both of them were used to accelerate cheese slurries ripening with concentrations of 0.5, 1.0 and 1.5 ml / 100 g curd. Slurries were incubated at 37° for 7 days. The best results were obtained when Lactobacillus delbrueckii subsp. bulgaricus was used for both protease and lipase