THE EFFECT OF ADDED PROTEOLYTIC-ENZYMES ON MELTABILITY OF MOZZARELLA CHEESE MANUFACTURED BY ULTRAFILTRATION

Four proteolytic enzymes (Neutraseo(R), Bacillus licheniformis protena se (BLP), porcine trypsin (PT), and Fusarium oxysporum proteinase (FOT )) were evaluated in Mozzarella cheese manufactured by ultrafiltration (UF). The UF Mozzarella cheese had impaired melting behaviour due to the incorporation of whey protein into the cheese curd. PT and FOT had no activity during incubation and storage. The melting (< 10 % diamet er expansion (DE)) and sensoric behaviour of these cheeses were simila r to the control UF Mozzarella without enzyme addition. Cheeses with N eutrase(R) showed very strong proteolytic activity and increased non-c oagulable nitrogen (NCN) to > 50 % after 5 weeks. DE was similar to 45 %, but a very bitter off taste was found. ELF increased proteolysis N CN similar to 30 %), and the DE was similar to 25 % without any off fl avours. Acceleration of proteolysis in UF Mozzarella by enzyme additio n generally improved the meltability due to increased casein degradati on, while whey protein was resistant to proteolysis. (C) Inra/Elsevier , Paris.