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Journal of Dairy Science Vol. 54 No. 4 467-471
© 1971 by American Dairy Science Association ®
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Lamb Gastric Lipase and Proteases in Cheese Manufacture

R. V. Chaudhari and G. H. Richardson

Department of Food Science and Industries, Utah State University, Logan 84321

ABSTRACT

The value of lipase and proteases from lamb gastric tissues in cheese flavor development was demonstrated independently of lamb pregastric esterase and calf rennet activities. Parmesan, Romano, Cheddar cheese, and directly acidified Pizza curd were improved in body breakdown and flavor development when treated with lamb gastric extract. The best cheese flavor resulted when both gastric and pregastric extracts were incorporated. Protease system from lamb gastric tissue was active at pH 9.0 and had casein-agar gel diffusion and caseolytic characteristics that were different from calf rennet or swine pepsin.






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Copyright © 1971 by the American Dairy Science Association ®.