Enhancement of soft cheese quality using commercial enzyme preparations

ABSTRACT

The effect adding a blend [11] of certain commercial proteolytic and lipolytic enzyme preparations [Novozym 257 and palatase] at different concentrations on the ripening and quality of pickled Domiatti cheese was investigated. The addition of 0.16% enzyme preparation to cheese milk containing 8% sodium chloride and pickling for 60 days enhanced cheese quality and accelerated the developmet of flavour. Enzyme preparations had no significant effect [P 0.05] on the gross composition of cheese during pickling