Accelerated ripening of Manchego type cheese by added commercial enzyme preparation from Aspergillus oryzae
作者： Estrella Fernandez-Garcia , Agustin Olano , Dolores Cabezudo , Pedro J. Martin-Alvarez , Mercedes Ramos
DOI: 10.1016/0141-0229(93)90086-H
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摘要: Abstract The effect of the addition an enzyme preparation from Aspergillus oryzae (Flavor Age) on proteolysis and sensory characteristics Manchego type cheese made a mixture ewes' cows' milk was studied. Proteolysis, as measured by noncasein nitrogen, trichloroacetic acid-soluble sulfosalicylic free amino acids, polyacrylamide gel electrophoresis (PAGE) casein fraction, increased adding enzyme. Neither bitter taste nor off-flavors were detected in concentration range used (25–50 mg kg−1 milk). Sensory analysis showed significant differences between estimated age real ripening time cheeses with 50 Flavor Age, significantly higher-quality scores for added
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