ADDITION OF LIPOSOME-ENCAPSULATED ENZYMES SP446 AND FLAVOURZYME TO LOW-FAT (10-PERCENT FAT) GOUDA-TYPE CHEESE

The enzymes SP446 and Flavourzyme encapsulated in dehydrated/rehydrate d (DRV) liposomes were added to a low fat Gouda-type cheese (20% fat/d ry matter). The addition of SP446 to the cheese increased the moisture content and the amount of pH 4.6 soluble nitrogen in the cheese. By s ensory profiling the cheese with added SP446 was considered to have a less firm texture than cheese without such addition. Flavourzyme lost much of its enzyme-activity during encapsulation. Although very small quantities of active Flavourzyme were added to the cheese, the influen ce on the amount of some volatile flavour compounds was significant.