Enzyme-modified cheese

Enzyme-Modified Cheese Exerts Inhibitory Effects on Allergen Permeation in Rats Suffering from Indomethacin-Induced Intestinal Inflammation

“…They are used in food industry in several ways, such as the sole source of cheese flavor in a product, to intensify an existing cheesy taste, or to give a specific cheese character to a more bland-tasting cheese product. 7) In addition, the enzymatic treatment of cheese has the potential to produce bioactive peptides that can provide nutritional, medical, and health benefits. 8) For example, Haileselassie et al 9) isolated antihypertensive peptides, such as YPFPGPI, which inhibits an angiotensin I-converting enzyme, from an EMC.…”

Multicomponent diffusion during Prato cheese ripening: mathematical modeling using the finite element method

“…The ripening process accounts for a number of chemical and biochemical transformations including proteolysis, lipolysis, and glycolysis. These processes, together, transform cheese into a product rich in flavor and taste with characteristic consistencies, texture, and coloration (ALVES, 1995;FOX, 1989;FOX, 1987;KILCAWLEY;WILKINSON;FOX, 1998;SORENSEN;BENFELDT, 2001). The biochemical changes that occur during ripening may modify the cheese matrix and therefore, the porosity and diffusion coefficients during ripening (GOMES; VIEIRA; MALCATA, 1998).…”

Biotechnological Flavour Generation

“…Tropical fruits and black tea leaves, however, also contain less abundant glycosides, such as primeverosides, vicianosides and rutinosides, which may not be sufficiently hydrolysed by side activities of the standard glycosidases. The long history of enzyme-modified cheese is discussed in reviews (Kilcawley et al, 1998;Klein and Lortal, 1999). The proteolysis of minced fish tissue to produce a 'seafood flavour' (Imm and Lee, 1999) was likewise adopted from traditional food biotechnology.…”