The Use of Lipolytic and Proteolytic Enzymes in the Manufacture of Manchego Type Cheese from Ovine and Bovine Milk

摘要: Abstract The objective was to study the effect of two fungal lipases (Palatase 200 from Mucor miehei and Palatase 750L Aspergillus niger ), alone combined with a protease oryzae (MKC protease), bacterial neutral Bacillus subtilis (Neutrase) on maturation Manchego type cheese determine practical application these enzymes in manufacture. addition both lipases, or combination proteases, increased lipolysis. M. lipase affected mainly longchain fatty acids cheese, A. short- long-chain equally. B. preparation lipolysis significantly, either by contamination enzymatic solution synergetic added lipase. had opposite lipolysis, significantly decreasing release partial proteolytic digestion inhibition proteases proteolysis as measured indexes soluble N HPLC free amino acids. PAGE casein fractions showed intense breakdown β -caseins but not α s -caseins. exclusive decreased proteolysis. Sensory analysis slight significant acceleration ripening (16%) for cheeses treated at beginning aging. induced appearance soapy flavor because excessive containing developed bitterness sticky crumbly texture -casein.