INFLUENCE OF LIPOSOME-ENCAPSULATED NEUTRASE AND HEAT-TREATED LACTOBACILLI ON THE QUALITY OF LOW-FAT GOUDA-TYPE CHEESE

Low-fat Gouda-type cheese (200 g fat/kg dry matter) was made on a pilo t plant scale from cheesemilk to which heat-treated lactobacilli and/o r Neutrase encapsulated in dehydrated rehydrated resides had been adde d. In cheese containing added Neutrase, there was increased proteolysi s after the first day following cheesemaking. The cheese with added he at-treated lactobacilli developed increased amounts of amino N as well as increased amounts of acetaldehyde and other, unidentified, volatil e compounds. The addition of heat-treated lactobacilli also influenced the texture of the cheese which was firmer but less cohesive.