EFFECT OF COMMERCIAL FUNGAL PROTEASES AND FREEZE-SHOCKED LACTOBACILLUS-HELVETICUS CDR-101 ON ACCELERATING CHEESE FERMENTATION .1. COMPOSITION

Abstract

Moisture content of control cheese was lower than that of UF cheese and ranged between 38.64-40.50%, whereas UF cheese contained 40.12-44.09%. The UF cheese had less fat but more moisture than controls; however, the percentages of fat in dry matter ranged between 51 and 53% and were not different from the controls. Moisture and fat content of Gouda cheese were not changed by addition of either fungal proteases or freeze-shocked L. helveticus. The pH of fungal protease-treated cheese was similar to that of the control when curd was cut 20-25 min after addition of rennet and fungal protease to milk. The ultrafiltration of milk and addition of fungal proteases and freeze-shocked L. helveticus had no effect on pH during ripening. Salt-in-moisture (SIM) contents of conventional and UF cheeses were 3.24 +/- 0.42% and 4.12 +/- 0.52%, respectively, in trial 1, 2 and 3, due to poor fusion of the curd during UF cheese manufacturing and enhanced absorption of the salt solution during brining. Proper handling of UF cheese curd resulted in SIM 2.42-2.99% which is close to that of conventional cheeses (2.34-2.89 in trial 4).