Microbial Non-Coagulant Enzymes Used in Cheese Making

Abstract

In this chapter, the use of microbial non-coagulant proteases, microbial lipases, and microbial transglutaminase in the cheese making procedure is discussed. Microbial proteases and lipases have been used for over 30 years to accelerate cheese ripening and consequently to enhance the cheese flavor development by increasing proteolysis and lipolysis level in a shorter time. They are commercially produced by bacteria and fungi species. Transglutaminase is a relative new enzyme, which catalyzes the cross-linking of peptide bonds and helps to improve the cheese texture and to increase the cheese yield. Today, cheeses from almost all cheese categories are produced using these enzymes.

Keywords

Identifiers

DOI

10.4018/978-1-5225-5363-2.ch011

Journal

Advances in Medical Technologies and Clinical Practice

Year

2018