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A cause of increased proteolysis in cheddar cheese manufactured from milk containing added Maxilact

Authors: R.J. Marschke, D.E.J. Nickerson, W.D. Jarrett and J.R. Dulley

Abstract:

The addition of Maxilact, a commercially available β-galactosidase extract of the yeast Kluyveromyces lactis, to cheese milk resulted in increased proteolytic breakdown in the cheese. Mild heat treatment of the Maxilact completely inactivated the β-galactosidase but had no effect on contaminating protease(s) which exhibited maximum activity at about pH 6.0. This heat treated extract caused a similar increase in protein degradation in cheese to that caused by untreated Maxilact. Maxilact caused no change in starter numbers with Streptococcus cremoris ML1 or E8, while the growth of S. Cremoris AM2 and EB6 was considerably inhibited. The heat-treated Maxilact caused some acceleration in the ripening rate of cheese, with no detrimental effect on cheese composition or flavour development.

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