HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Magee, E. L. Articles by Lindsay, R. C. Search for Related Content PubMed Articles by Magee, E. L., Jr. Articles by Lindsay, R. C.

Microencapsulation of Cheese Ripening Systems: Production of Diacetyl and Acetoin in Cheese by Encapsulated Bacterial Cell-Free Extract

Department of Food Science and Cheese Research Institute, University of Wisconsin, Madison 53706

ABSTRACT

A cell-free extract of Streptococcus lactis subsp. diacetilactis was encapsulated with substrates and cofactors for generation of diacetyl and acetoin. This model system was used to demonstrate the feasibility of incorporating milk fat-coated microcapsules containing selected enzymes and substrates into cheese to enhance and regulate flavor development. Concentrations of diacetyl and acetoin in cheese containing encapsulated enzymes and substrates increased during ripening to eight times concentrations in control cheeses. This indicated that it was feasible to encapsulate a multi-enzyme system that would function in a typical, predictable manner.