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Journal of Dairy Science Vol. 24 No. 7 561-565
© 1941 by American Dairy Science Association ®
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Effect of Proteolysis on lipase on Lipase Induced Rancidity in Cheddar Cheese1

I. Hlynka2, E. G. Hood3 and C. A. Gibson4

Department of Agriculture, Ottawa, Canada

ABSTRACT

Rancid and other less defined flavors have been reproduced in cheddar cheese by the addition of commercial lipase to cheese milk.

A higher flavor score was obtained in cheese to which lipase was added when higher amounts of pepsin or rennet or both were used in its manufacture than in corresponding cheese where smaller amounts of proteolytic enzymes were added.

An additional function has been attributed to the rennet enzymes.

FOOTNOTES

1 1Contribution from the 3 Division of Bacteriology and Dairy Research, Science Service. (No. 122 Journal Series) ; 2 the Division of Chemistry, Science Service, and the 4 Division of Animal Husbandry, Experimental Farms Service.






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Copyright © 1941 by the American Dairy Science Association ®.