Role of protease from penicillium roqueforti in the modification of cheese slurry and trappist cheese ripening

Abstract

An acid protease from P. roqueforti was used in modifying the cheese slurry which was added to milk for Trappist cheese. Addition of the protease to the cheese slurry induced a marked increase of pH 4.6 soluble and TCA-soluble nitrogen fractions during the 40 days of incubation. Protease unmodified and especially protease modified cheese slurry added to milk significantly induced an increase of soluble nitrogen fractions and accelerated the ripening of Trappist cheese. The use of l his protease appears to be a potential method to accelerate the ripening of Trappist cheese.