Proteolysis in cheese made with liposome-entrapped proteolytic enzymes

Abstract

The evolution of proteolysis was compared in cheeses made either with free or liposome encapsulated com. protease and in cheese supplemented with encapsulated enzymic ext. from Lactobacillus helveticus. In cheese with added free neutrase, a very rapid proteolysis occurred combined with a strong bitterness defect, which was correlated with high and medium mol. wt. peptide accumulation measured by gel permeation chromatog. In cheese with added L. helveticus enzymic exts. a lower primary proteolysis resulted except for control cheese, but the finished flavor appeared earlier than in the other enzyme supplemented cheeses.