THE EFFECT OF THE CYSTEINE PROTEINASE FROM MICROCOCCUS SP. INIA-528 ON THE RIPENING PROCESS OF MANCHEGO CHEESE

The effect of adding 0.5, 1.0, and 2.0 AU l(-1) of the cysteine protei nase from Micrococcus sp. INIA 528 to pasteurized ewe's milk on the ac celeration of Manchego cheese ripening was investigated. Whey dry matt er and protein content were higher for experimental cheeses than for c ontrol cheese. Residual alpha(s)-casein was significantly lower in exp erimental cheeses than in control cheese from day 30 and residual beta -casein from day 15. Hydrophobic peptides, hydrophilic peptides, their ratio and N soluble in phosphotungstic acid were significantly higher in experimental cheeses than in control cheese from day 15. Experimen tal cheeses showed a less firm texture with lower values for fracturab ility, elasticity, and hardness from day 30 due to their more pronounc ed proteolysis. Flavor quality was improved by cysteine proteinase add ition to milk, and no differences between bitterness scores of experim ental and control cheeses were recorded Flavor intensity was enhanced by enzyme addition to milk from day 15. Manchego cheese made from milk with 2.0 AU l(-1) cysteine proteinase would reach in 36 days the flav or intensity of 60-day control cheese. (C) 1998 Elsevier Science Inc.