Studies on ras cheese ripening with enzymes addition. 2. Application of bacterial proteases and lipases in accelerating ripening of ras cheese

ABSTRACT

The preliminary experiments on slurry [1] were used to accelerate Ras cheese ripening. Mixture of protease and lipase being 1.0 ml and 1.5 ml / kg were used. Cheese moulds were ripened at 12° for 4 months. Cheese samples were weekly analysed for ripening indices, chemical analysis and organoleptic properties. After 3 months cheese resultant was exposed for U.V. rays for 2 min to stop the lipase activity and keep the cheese without deterioration. From the results, it could be concluded that the use of mixture enzyme shortened the ripening period of Ras cheese and saved about 50% of ripening period. Also hasted the flavor development and improved the characteristics of body and texture