RAPID EVALUATION OF MILK COAGULATING AND FLAVOR PRODUCING ENZYMES FOR CHEESE MANUFACTURE

A screening method is reported for rapidly indicating the suitability of various cheese ripening agents. Freshly ground mild cheese curd was inoculated with high levels of enzyme preparations, incubated at 21 C for three days and evaluated organoleptically. The method has the advantages of replacing long make and storage testing procedures and comparing treatments on a single homogeneous lot of cheese curd. The method should be useful in evaluating the role of various microorganisms and their enzyme systems in cheese ripening. © 1968, American Dairy Science Association. All rights reserved.