EFFECT OF ENZYME ADDITION ON THE MANUFACTURE OF SPANISH HARD CHEESE FROM MILK CONCENTRATED BY ULTRAFILTRATION .1. TECHNOLOGICAL ASPECTS

The effect of the addition of proteolytic and lipolytic enzymes on tec hnological aspects (coagulation and yield) of the manufacture of Spani sh hard cheese from milk concentrated by ultrafiltration has been stud ied. The use of ultrafiltered milk did not affect the enzymatic phase of coagulation, however, the second phase took place faster. Addition of Neutrase prior renneting caused an acceleration of coagulation and gave rise to a weaker coagulum. The addition of Neutrase improved the retention of fat during the draining of the whey in UF cheeses. No con clusions can be extracted about the effect of Palatase addition on tec hnological aspects of Spanish hard cheese manufacture.