Impact of enzymatic hydrolysis of milk protein and milk fat on the functional characteristics of processed cheese products

Abstract

Processed cheese products (PCPs) face challenges in achieving optimal texture and meltability, which are key factors for their functionality. Milk fat and proteins are fundamental to functionality; however, they frequently require modification using additives to achieve the desired functionality. This research utilized enzymatic hydrolysis of milk constituents (fat and protein) to alter the functional properties of PCPs. The experimental design assessed the effect of lipase in milk fat (butter) and protease enzymes in milk proteins (micellar casein concentrate, MCC88) and milk protein concentrate (MPC85) on the textural, melted, and rheological characteristics of PCPs just before PCP manufacture. These PCPs treatments were categorized without enzymes, lipase, protease, and a combination (lipase and protease), all applied at equivalent concentrations. Enzymatic treatments significantly (p < 0.05) affected the melting behavior and textural properties of PCPs, notably reducing the hardness, elastic modulus, and viscous modulus. These effects were pronounced in MPC treatments, which varied according to the type of enzyme. Protease exhibited a stronger influence on enhancing the meltability and reducing the hardness of PCPs compared to lipase. Treatments incorporating both enzymes produced more substantial alterations in melting characteristics and textural attributes in the PCPs than those involving either enzyme alone. In conclusion, the enzymatic treatment can be applied to the ingredients just before PCP manufacturing, allowing for tailored functionality.