Original scientific paper

Usage of proteolytics enzymes for accelerated Gruyere ripening

Marijana Carić ; Tehnološki fakultet, Bulevar Cara Lazara 1, 21000 Novi Sad
Dragoljub Gavarić
Spasenija Milanović
Ljiljana Kulić
Živanko Radovančev

Abstract

In the aim of acceleration of Gruyere cheese ripening, a commercial preparation of proteolytic enzyme (Novozym 257) was added in the amount of 10 and 20 g per 1000 I milk before renneting. Experimental and control (without proteolytic enzyme) cheeses were produced in industrial scale according to procedure. Physico-chemical changes of obtained samples during 60 days of ripening were investigated.

Keywords

cheese; Gruyere; ripening; proteolytics enzymes

Hrčak ID:

100867

URI

https://hrcak.srce.hr/100867

Publication date:

3.5.1989.

Article data in other languages: croatian

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