Preparation And Application Of Enzyme Modified Cheese Flavoring

Cheese flavoring is a kind of cheese flavor enhancement agent which made from cheese or cheese curd, hydrolyzed by enzymes. This paper used fresh curds as the main raw materials to prepare cheese flavoring by adding exogenous protease and lipase preparations, and added the cheese flavoring to processed cheese. This study also investigated the effects of the addition of cheese flavoring on the flavor and sensory quality of processed cheese. Determined the types and additions of emulsifying salts in the substrate, that is0.5%sodium pyrophosphate+1.0%sodium citrate+1.5%sodium polyphosphate; and determined the types of proteases which taking pH4.6-WSN(%),12%TCA-SN(%) and sensory evaluation as indexes, that is Flavourzyme500MG and Accelerzyme CPG blend with the ratio of1:4, through the single factor experiments and the orthogonal experiments, the optimum process parameters of proteolysis were determined as follows:the proteases level was0.4%, the hydrolysis time was4h, the hydrolysis temperature was45℃ and pH value was6.5. Taking FFA(%) and sensory evaluation as indexes, the optimum process parameters of lipolysis were determined through the single factor experiments and the orthogonal experiments as follows:the lipase level was1.5%, the hydrolysis time was8h, the hydrolysis temperature was35℃, agitation speed was200r/min. There were26kinds of volatile flavor compounds founded in cheese flavoring, which were17kinds more than those in the substrate.Compared with natural ripen cheese, the cheese flavoring has much stronger milk flavor and moderate saltiness, as well as not obvious bitterness, but cheese fragrance intensity and thick mouthfeel are slightly lower than natural ripen cheese, while sourness is much stronger than natural ripen cheese. There were20kinds of free fatty acid in natural ripen cheese while27kinds in the cheese flavoring, and the content of most free fatty acids is higher than or close to natural ripen cheese.The cheese flavoring was significantly different to Cheddar cheese powder and Camembert cheese powder in kinds and contents of hydrocarbon, alcohol, aldehyde and ketone compounds, all of them had significant difference (P<0.05). In addition, kinds and contents of aldehyde and ketone compounds were significantly higher than the two kinds of commercial cheese powder (P<0.05).The application of cheese flavoring showed that cheese flavoring addition has no significantly effect on moisture, protein and fat of processed cheese, but most of volatile flavor compounds were significantly different among processed cheeses, which adding different amount of cheese flavoring. Finally the sensory evaluation results showed that the quality of processed cheese which the addition of cheese flavoring was4%was best. This paper showed that cheese flavoring with certain cheese fragrance intensity can be made from fresh curds by choosing specific commercial protease and lipase through biochemical pathways.