Kamil Perry
Enzymes are an important part of the cheesemaking process. They can be used to develop flavour, texture, and sharpness. Enzymes are added to cheddar cheese to create a better flavour and greater acceptability than control cheeses. Enzymes can also be used to create a sharper flavour. This paragraph will explore the different kinds of enzymes used in cheddar cheese.
| Characteristics | Values |
|---|---|
| Enzymes | Neutral protease, lipase, fungal protease, fungal lipase, bovine pepsin, chymosin |
| Enzyme combinations | Fungal protease 31000 (Miles) + fungal lipase-MY (Meito); fungal protease P-53 (Rohm & Haas) + fungal lipase-MY (Meito) |
| Enzyme concentrations | Fungal protease 31000 (Miles) .005%; fungal lipase-MY (Meito) .00005 to .0002%; fungal protease P-53 (Rohm & Haas) .0035%; fungal lipase-MY (Meito) .00005 to .0.002% |
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What You'll Learn
- Rennet is a key ingredient in cheesemaking and contains two enzymes, chymosin and pepsin
- Neutral protease and lipase enzymes are used to develop cheese flavour
- Fungal protease and fungal lipase are used to create good quality medium sharp Cheddar cheeses
- Proteolytic and lipolytic commercial enzyme preparations are added to young ripened Cheddar cheese to accelerate free volatile acids, soluble protein, and flavour production
- Bovine pepsin is an enzyme used in cheddar cheeses, especially aged cheddars
Rennet is a key ingredient in cheesemaking and contains two enzymes, chymosin and pepsin
In addition to rennet, other enzymes are also added to cheddar cheese during the cheesemaking process. These include combinations of fungal protease and fungal lipase, which contribute to the development of flavour, texture, and overall acceptability of the cheese. The addition of microbial proteases aids in the breakdown of casein, particularly β-casein, resulting in higher levels of αs1-I casein and free amino acids.
The use of enzymes in cheddar cheese production is a delicate balance. While enzymes contribute to flavour development, higher ripening temperatures and longer holding times can lead to burnt flavours and pronounced rancidity. Therefore, cheese makers must carefully control the conditions under which the cheese is aged to prevent undesirable flavours from developing.
Furthermore, the type of rennet used can impact the final product. Traditional calf rennet, such as that used by Shelburne Farms, offers reliable results in terms of yield and flavour profile, leading to less defective cheese. It is also a natural and non-GMO option, aligning with sustainability efforts by utilising all parts of the animal.
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Neutral protease and lipase enzymes are used to develop cheese flavour
The use of these enzymes can result in a higher flavour than control cheeses. For example, cheeses treated with microbial enzymes have been found to display better flavour and greater acceptability than control cheeses.
The enzymes are also used to break down casein, especially β-casein, and contribute to higher levels of αs1-I casein and free amino acids.
In addition to neutral protease and lipase enzymes, rennet is a key ingredient in cheesemaking. Rennet contains two enzymes, chymosin and pepsin, which work together to cause coagulation and impact the aging process. Calf rennet is often used in cheesemaking as it provides more reliable results in yield and flavour profile, leading to less defective cheese.
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Fungal protease and fungal lipase are used to create good quality medium sharp Cheddar cheeses
The addition of fungal protease and fungal lipase enzymes to Cheddar cheese contributes to the breakdown of casein, particularly β-casein. This process also results in higher levels of αs1-I casein and free amino acids in the cheese. The specific enzyme combinations and concentrations can be adjusted to achieve the desired curing time and flavour profile.
Furthermore, the use of microbial enzymes in Cheddar cheese production can lead to higher soluble protein and free volatile fatty acid levels compared to control cheeses. This results in a better flavour and greater acceptability of the final product. The type of rennet used in cheesemaking can also impact the flavour and quality of the cheese. Traditional calf rennet, for example, contains the enzymes chymosin and pepsin in a natural ratio suitable for certain styles of cheese.
Overall, the use of fungal protease and fungal lipase enzymes plays a crucial role in creating good quality medium sharp Cheddar cheeses. By adjusting enzyme combinations, concentrations, and processing conditions, cheesemakers can tailor the flavour, texture, and overall acceptability of their product to meet specific standards and consumer preferences.
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Proteolytic and lipolytic commercial enzyme preparations are added to young ripened Cheddar cheese to accelerate free volatile acids, soluble protein, and flavour production
Proteolytic and lipolytic commercial enzyme preparations are added to young ripened Cheddar cheese to accelerate the production of free volatile acids, soluble protein, and flavour. These enzymes can be added to the curds before pressing, and the cheese can be held at 20°C for a month. This results in a higher flavour than control cheeses.
The enzymes used in this process are often a combination of fungal protease and fungal lipase. The fungal protease breaks down casein, especially β-casein, and also contributes to higher levels of αs1-I casein and free amino acids. The fungal lipase, meanwhile, helps to develop the cheese's flavour.
Various mixtures of neutral protease and lipase enzymes, as well as neutral protease-peptidase and lipase enzymes, have been found to develop cheese flavour rapidly with minimum bitterness.
Some cheese makers, especially for aged cheddars, prefer to use the bovine pepsin enzyme, which can be found in calf-derived rennet. This traditional rennet contains two enzymes, chymosin and pepsin, in a natural ratio that is suitable for cheesemaking.
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Bovine pepsin is an enzyme used in cheddar cheeses, especially aged cheddars
Pepsin is one of the two enzymes found in calf rennet, the other being chymosin. Rennet is a key ingredient in cheesemaking, and calf rennet is often preferred for its natural ratio of chymosin to pepsin, which results in a more reliable yield and flavour profile.
The addition of enzymes to cheddar cheese has been shown to improve its flavour and texture. Enzymes such as protease and lipase can be added to the cheese curds before pressing to increase the production of free volatile acids, soluble protein, and flavour compounds. This process is especially beneficial for young, ripened cheddars, as it can enhance their flavour and sharpness.
Furthermore, the use of microbial enzymes in cheddar cheese production has been found to increase the levels of soluble protein and free volatile fatty acids, resulting in a better flavour and greater acceptability compared to control cheeses.
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Frequently asked questions
Enzymes in cheddar cheese include protease, lipase, chymosin and pepsin.
Enzymes are used to develop the cheese's flavour and texture.
Many cheese makers want the bovine pepsin enzyme for cheddar cheeses, especially aged cheddars.
Calf rennet contains chymosin and pepsin in a natural ratio that is suitable for cheddar cheese.
