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Effects of some commercial food grade enzymes on the proteolysis and textural changes in granular cheese were studied. A neutral protease and lipase/protease combination‐treated cheese samples showed significantly higher proteolysis than control samples at two ripening temperatures. However, lipase treatment alone had little effect on proteolysis. Cheese with a culture/enzyme mixture showed faster production of total free amino acids, with gross proteolysis similar to that of controls. Various non‐linear correlations were observed between total amino acid production and gross proteolysis. Statistical analysis indicated that gross proteolysis measurements may directly reflect texture development as well as levels of proteolysis, whereas the total free amino acids relates less to the texture development. Multiple regression equations were developed for the relationship.
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LIN et al. (1987) studied this question.
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