Randy Chandler
Enzymes are essential in food processing, and they play a significant role in the creation of pizza, from the dough to the cheese. In this discussion, we will focus on the enzymes that break down pizza cheese. Cheese is made from milk curds, and the process of making cheese involves adding bacteria and enzymes to milk to break down its proteins and alter its flavour and texture. This breakdown of proteins into amino acids and peptides is essential for developing the complex flavours of cheese. Enzymes like proteases, lipases, and microbial proteinases are commonly used in cheese-making, and the type of enzyme and bacterial culture used determines the unique characteristics of the final product.
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What You'll Learn
- Protease enzymes break down gluten-forming proteins in pizza dough
- Rennet enzymes, specifically chymosin, are used to make hard cheeses
- Lipases, peptidases, and esterases are used to make enzyme-modified cheese (EMC)
- EMC has a more intense flavour than conventionally ripened cheese
- Bacteria break down proteins in cheese, altering its flavour and texture
Protease enzymes break down gluten-forming proteins in pizza dough
Protease enzymes, also known as proteolytic enzymes or "proteases", occur naturally in flour. They are also produced by yeast and bacteria during the fermentation process. These enzymes play an essential role in fermentation and are active from the moment the dough is mixed until it is baked.
The ideal dough has a balance between extensibility and elasticity, allowing it to stretch easily without tearing while maintaining strength and elasticity. However, if the protease enzymes work for too long, they can excessively break down the gluten, resulting in a weak gluten structure, excessive extensibility, and a dough that tears easily. This over-fermentation cannot be reversed, as the gluten-forming proteins lose their ability to create new gluten bonds.
To control the activity of protease enzymes, dough conditioners or reducers can be used to mimic their action. These additives, such as L-cysteine and glutathione, artificially soften the dough and shorten maturation time. Additionally, the type of flour used affects the degree of gluten breakdown required by protease enzymes, with higher protein content flours needing longer protease activity.
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Rennet enzymes, specifically chymosin, are used to make hard cheeses
Protease enzymes, also known as proteolytic enzymes or "proteases", occur naturally in flour and are produced by yeast and bacteria during fermentation. They play a central and essential role in the fermentation process, breaking down gluten-forming proteins and softening the dough. This process, known as proteolysis, affects the dough's elasticity and extensibility, as well as the final texture of the pizza crust.
While protease enzymes are crucial for pizza dough, another important enzyme in the cheese-making process is rennet. Rennet is a complex set of enzymes typically derived from the lining of the fourth stomach of young ruminant mammals, such as calves, lambs, and goats. It contains two key enzymes, chymosin and pepsin, which act on proteins in milk to trigger coagulation, transforming liquid milk into curds and whey. This process is essential for the preparation of various kinds of cheeses.
Chymosin, the key component of rennet, is a protease enzyme that specifically curdles casein, the main protein in milk. It breaks down the kappa-casein chain, removing the negatively charged glycomacropeptide (GMP) and allowing casein micelles to adhere to each other, initiating the coagulation process. This enzyme is crucial for the production of hard cheeses.
Due to the limited availability of animal rennet and the desire for vegetarian and kosher options, cheese makers have explored alternative sources of chymosin. Fermentation-produced chymosin (FPC) is now commonly used in industrial cheesemaking, offering a commercially viable and efficient alternative. This FPC is produced by introducing rennet genes into bacteria, fungi, or yeasts, resulting in recombinant chymosin that is identical to animal-derived chymosin but without any GMO or GMO DNA.
In summary, rennet enzymes, specifically chymosin, play a vital role in the cheese-making process by coagulating milk and contributing to the desired texture and flavour of hard cheeses. The use of FPC has revolutionized industrial cheesemaking, ensuring a consistent and reliable supply of enzymes for large-scale production.
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Lipases, peptidases, and esterases are used to make enzyme-modified cheese (EMC)
Enzyme-modified cheese (EMC) is a concentrated cheese flavour ingredient that is produced from cheese or its upstream ingredients. EMCs are used to enhance the cheese flavour in processed foods. EMCs were first made in the 1970s and are usually 10-30 times as intense in flavour as natural cheeses. The flavour of an EMC depends on the curds and the composition of the enzymes used.
Lipases, peptidases, and esterases are used to make EMC. Lipases are produced by a variety of organisms, including animals, plants, and microorganisms. They can present substrate and fatty acid specificity, regiospecificity, stereospecificity, or non-specificity, hydrolysing all ester bonds regardless of the position or types of fatty acids. The primary role of lipases is to release free fatty acids (FFAs) from milk fats, mainly triglycerides. This process, called lipolysis, is essential for developing the desired flavour. The final flavour of EMC is highly related to the lipolysis step, and the decision on the lipase type is one of the most important steps in EMC production. Animal lipases, for example, produce butyric acid, an important volatile FFA associated with cheese flavour and aroma. Different animal lipases produce different flavour profiles: calf pregastric esterase (PGE) generates a 'buttery' and slightly 'peppery' flavour, kid PGE a sharp 'peppery' flavour, and lamb PGE a 'peccorino' flavour.
Peptidases are also used in EMC production. The individual and combined effects of commercial endo- and exo-peptidases are investigated to determine the appropriate combination for the desired flavour.
The choice of enzyme preparations used in EMC production depends on the cost, substrate, processing equipment available, and the final flavour desired. Commercial enzymes are supplied as liquid or powdered preparations.
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EMC has a more intense flavour than conventionally ripened cheese
Enzyme-modified cheese (EMC) is a concentrated cheese flavour ingredient that is produced from cheese (or its upstream ingredients) by treatment with enzymes such as proteases, lipases, and esterases. EMCs were first made in the 1970s and are generally added to foods in powder or paste form at dosages of around 0.1-2% (up to 5%) to provide a cheesy flavour.
EMCs have a much more intense flavour than conventionally ripened cheese. The flavour strength of EMCs is 15–30 times more intense than ripened natural cheese, and the free fatty acid (FFA) content is 10–100 times higher. The flavour of an EMC depends on the curds and the enzyme composition. The type of cheese curd used, as well as the amount of proteases and lipases used, will tune the amount of background notes (amino acids, peptides) relative to sharp fatty acid flavours.
EMCs are produced by mimicking the cheese ripening process using enzymatic reactions under controlled conditions. This process can be completed in a very short time (1–7 days), which is much faster than the ripening process for natural cheese, which can take anywhere from two weeks to two or more years.
The intense flavour of EMCs makes them a popular choice for use in processed cheese, cheese powders, cheese spreads, and salad dressings. They are also used in the production of high-quality frozen products and reduced- or low-fat products, as well as for their positive effects on the health-promoting properties of products.
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Bacteria break down proteins in cheese, altering its flavour and texture
Pizza is a beloved dish for many, and the process of making it involves a combination of ingredients and techniques that contribute to its unique taste and texture. One crucial aspect of pizza preparation is the breakdown of proteins in the cheese, which is facilitated by bacteria and enzymes. This process not only affects the overall sensory experience of the pizza but also influences its nutritional properties.
Cheese, an essential component of pizza, undergoes a series of transformations during the ripening or ageing process. This maturation phase is pivotal in developing the distinctive flavours and textures that characterize different types of cheese. The ageing process involves leaving the cheese in a temperature- and humidity-controlled environment for varying durations, depending on the desired cheese variety. During this ripening phase, bacteria play a pivotal role in breaking down the proteins present in the cheese.
The bacterial activity initiates a series of biochemical reactions that progressively break down the proteins into smaller components. Initially, the proteins separate into medium-sized fragments called peptides, which then disintegrate into even smaller units known as amino acids. This breakdown process gives rise to the formation of highly flavoured molecules called amines, contributing to the complex and nuanced flavours associated with different cheeses.
The choice of bacteria in the cheesemaking process is essential in shaping the final product. Two commonly used types of bacteria are mesophilic and thermophilic bacteria. Mesophilic bacteria, which thrive at room temperature, are employed in the production of mellow cheeses such as Cheddar, Gouda, and Colby. On the other hand, thermophilic bacteria, which flourish at higher temperatures of around 55°C, are used to craft sharper cheeses, including Gruyère, Parmesan, and Romano. The specific bacterial cultures and the rate of acidification, or souring, of the milk contribute to the distinctiveness of each cheese variety.
Additionally, enzymes also play a crucial role in the breakdown of proteins in pizza cheese. Protease enzymes, also known as proteolytic enzymes or simply "proteases," occur naturally in flour and are produced by yeast and bacteria during the fermentation process. These enzymes act on the gluten-forming proteins, weakening the gluten structure and softening the dough. This not only affects the dough's workability and elasticity but also influences the final texture of the pizza crust. The breakdown of proteins into amino acids by protease enzymes further contributes to flavour development, creating a more complex sensory experience.
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Frequently asked questions
Enzymes that break down pizza cheese include microbial enzymes, such as those derived from Rhizopus oryzae, Aspergillus oryzae, and Aspergillus mellus, as well as enzymes from Penicillium roqueforti, Penicillium camemberti, and Aspergillus niger.
EMC is a type of cheese where selected enzymes and microorganisms are incubated with milk proteins and lipids in a slurry system under controlled conditions. This process results in cheese flavor intensities that are 20-30 times stronger than those of natural cheese.
The main ingredients for EMC are cheese curd, medium-aged cheeses, selected microorganisms, and a blend of enzymes, including proteinases, peptidases, lipases, and esterases.
The coagulation process for cheeses like Gouda and cheddar occurs at a pH of 6.55, while for mozzarella and Brie, the optimal pH is 6.45. After coagulation, the curd is cut into cubes, transforming from a rubbery solid into cubes floating in liquid whey.
Enzymes play a crucial role in cheese ripening by breaking down proteins and milk fat, releasing flavorful compounds. This process is influenced by factors such as temperature, humidity, and the type of bacterial cultures used.
