A survey of the composition and proteolytic indices of commercial enzyme-modified Cheddar cheese
2000
The compositional and proteolytic parameters in a range of commercial enzyme-modified Cheddar cheeses were quantified, with large variations evident between products from the same manufacturer and from different manufacturers. Analysis of the products indicated the use of cheese of varying fat content, exogenous protein and/or fat, emulsifying salts, flavour potentiators and bulking agents. Extensive proteolysis was a characteristic of these commercial products. Overall, production of enzyme-modified Cheddar cheese involves manipulation of both composition and proteolysis to generate products for specific applications.
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