Date of Award:
Master of Science (MS)
Animal, Dairy, and Veterinary Sciences
Department name when degree awarded
A. J. Morris
Enzymes play a very important role during the ripening process of the cheese. Enzymes are important in producing the body, texture, and flavor of the cheese. The breakdown of carbohydrates, fats, and proteins by added enzymes into different end products during the ripening of the cheese aids the process and may reduce time. The characteristic flavors of different varieties of cheeses are influenced by enzyme action. Some enzyme like proteinase s can be used to improve the body, texture, and the flavor of the cheddar cheese. Addition of these enzymes during cheddar cheese making may shorten the ripening period. In order to use some specific amount of the enzyme to bring about desirable changes, it is desirable to determine the activity of that enzyme.
Randeria, Bhupendra V., "A Method for Determining Proteinase Activity" (1959). All Graduate Theses and Dissertations. 4765.
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