Ripening Changes and Flavor Development in Microbial Enzyme Treated Cheddar Cheese Slurries

Cheddar cheese slurries from salted curds were studied to determine an initial level of microbial protease and lipase that potentially might be incorporated optimally into Cheddar cheese to accelerate ripening without developing flavor defects. Soluble protein, free volatile fatty acids values and total bacteria counts of microbial enzyme treated slurries were considerably higher than in controls. Slurry pH decreased slightly during initial ripening but then rose gradually, with the rate of rise, particularly marked in microbial enzyme treated slurries. Electrophoretic illustrations indicated more degradation of ols, and p‐caseins in microbial enzyme treated slurries than in the control slurry. Bitter peptides formed in microbial enzyme treated slurries were transitory. Microbial enzymes used in slurries were inactivated at 80°C.