A survey of the composition and proteolytic indices of commercial enzyme-modified Cheddar cheese

The compositional and proteolytic parameters in a range of commercial enzym e-modified Cheddar cheeses were quantified, with large variations evident b etween products from the same manufacturer and from different manufacturers . Analysis of the products indicated the use of cheese of varying fat conte nt, exogenous protein and/or fat, emulsifying salts, flavour potentiators a nd bulking agents. Extensive proteolysis was a characteristic of these comm ercial products. Overall, production of enzyme-modified Cheddar cheese invo lves manipulation of both composition and proteolysis to generate products for specific applications. (C) 2000 Elsevier Science Ltd. All rights reserv ed.