Effect of Commercial Lipase and Protease Enzymes from Microbiological Sources on Properties of White Cheese

In this study, effect of addition of commercial lipolytic (Piccantase A) and proteolytic (Fromase TL) enzyme preparation derived from Mucor miehei on the accelerated ripening of White cheese was investigated. Lipolytic and proteolytic enzyme preparation was added to cheese milk after rennet addition at the level of 0.5, 1.0, 1.5 and 1.0, 2.0, 3.0 g 100 kg-1 of milk, respectively. White cheeses were ripened at 4±1 oC for 30 days. WSN, NPN contents and ripening indice were significantly affected by the addition of different enzyme levels and especially using proteolytic enzymes. Cheeses P2 and P3 displayed the fastest ripening rate compared with control cheese. Enzyme treatments markedly increased the total VFA content of cheeses during ripening, particularly when lipase was used. It was determined that ripening period had no effect on the main chemical constituents of the cheeses, but caused significant increase in titratable acidity, WSN, NPN, CN, PPN, TVFA contents and ripening indice. It was cocluded that White cheese could be produced with a high acceptability when acid fungal protease, was used at level of 2 g 100 kg-1 and lipase, was used at level of 1.5 g 100 kg-1