EFFECT OF ENZYME ADDITION ON THE MANUFACTURE OF SPANISH HARD CHEESE FROM MILK CONCENTRATED BY ULTRAFILTRATION .2. RIPENING OF CHEESES

It has been studied the effect of proteolytic and lipolytic enzymes on the characteristics and maturation of Spanish hard cheese made from u ltrafiltered milk. Protein content in total solids increased with the concentration factor of the UF milk, whereas total solids and fat decr eased. The salt in moisture content of UF cheeses was lower than that of control cheeses probably due to the higher whey protein concentrati on of UF cheeses. These cheeses showed lower proteolysis rate than con trol cheeses. Addition of Neutrase caused a considerable increase of p roteolysis. Palatase seemed to have a synergistically effect with Neut rase, producing even higher proteolysis. Texture of UF cheeses was cle arly improved by Neutrase addition but a bitter taste was developed. A ddition of Palatase seemed to improve the quality of conventional Neut rase treated cheeses; however addition of Palatase to UF-Neutrase trea ted cheeses produced a decrease in the flavour quality.