PROTEOLYSIS IN CHEESE MADE WITH LIPOSOME-ENTRAPPED PROTEOLYTIC-ENZYMES

The evolution of proteolysis was compared in cheeses made either with free or liposome encapsulated commercial protease and in cheese supple mented with encapsulated enzymatic extract from Lactobacillus helvetic us. In cheese with added free neutrase, a very rapid proteolysis occur red combined with a strong bitterness defect, which was correlated wit h high and medium molecular weight peptide accumulation measured by ge l permeation chromatography. In cheese with added L helveticus enzymat ic extracts a lower primary proteolysis resulted except for control ch eese, but the finished flavour appeared earlier than in the other enzy me supplemented cheeses.