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Combined Use of Chymosin and Protease from Cryphonectria parasitica for Control of Meltability and Firmness of Cheddar Cheese

¹ Department of Food Science and
² Department of Biological Systems Engineering, University of Wisconsin-Madison, Madison 53706

Corresponding author: S. Gunasekaran; e-mail: guna{at}wisc.edu

The combined use of chymosin and Cryphonectria parasitica protease was evaluated for manufacturing Cheddar cheese at different chymosin-to-C. parasitica protease ratios of 1:0, 0:1, 67:33, and 33:67. The degree of proteolysis over time was affected by the coagulant type. Proteolysis was thought to be the main cause of changes in functional properties of Cheddar cheeses. The meltability and hardness of cheese made with 100% C. parasitica enzyme was the highest, but it was high in bitterness. The chymosin-to-C. parasitica ratio between 0:1 to 67:33 was found suitable to independently control Cheddar cheese meltability and hardness without a significant level of bitterness.

Key Words: coagulant • firmness • meltability • proteolysis