Ms. Kim et al., EFFECT OF COMMERCIAL FUNGAL PROTEASES AND FREEZE-SHOCKED LACTOBACILLUS-HELVETICUS CDR-101 ON ACCELERATING CHEESE FERMENTATION .1. COMPOSITION, Milchwissenschaft, 49(5), 1994, pp. 256-259
Moisture content of control cheese was lower than that of UF cheese an
d 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 w
ere not different from the controls. Moisture and fat content of Gouda
cheese were not changed by addition of either fungal proteases or fre
eze-shocked L. helveticus. The pH of fungal protease-treated cheese wa
s similar to that of the control when curd was cut 20-25 min after add
ition of rennet and fungal protease to milk. The ultrafiltration of mi
lk and addition of fungal proteases and freeze-shocked L. helveticus h
ad 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%, r
espectively, in trial 1, 2 and 3, due to poor fusion of the curd durin
g UF cheese manufacturing and enhanced absorption of the salt solution
during brining. Proper handling of UF cheese curd resulted in SIM 2.4
2-2.99% which is close to that of conventional cheeses (2.34-2.89 in t
rial 4).