Proteolysis and lipolysis in White cheeses manufactured by two different production methods

Summary The effect of the production method on the proteolysis and lipolysis in White cheese was investigated during 3 months of storage. Two types of White cheese were manufactured with different production methods: (i) the traditional, applying mild heat treatment to milk (65 °C/5 min) and (ii) the industrial, using milk heat‐treated at a high temperature (75 °C/5 min) and starter culture. Lower moisture, higher water‐soluble N, lower trichloroacetic acid‐soluble N and higher free fatty acids levels were found in the cheese produced by the traditional method compared with the cheese produced using the industrial method. The amount of 2,4,6‐trinitrobenzenesulphonic acid‐reactive free amino groups was not significantly different between the cheeses.