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Use of liposomes for proteinase addition to Cheddar cheese

Published online by Cambridge University Press:  01 June 2009

Barry A. Law  and
Joseph S. King
Barry A. Law
Affiliation:
*National Institute for Research in Dairying (University of Reading), Shinfield, Reading RG2 9AT, UK
Joseph S. King
Affiliation:
*National Institute for Research in Dairying (University of Reading), Shinfield, Reading RG2 9AT, UK
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Summary

A commercial neutral proteinase was encapsulated in liposomes (multilamellar) and incorporated into cheese curd via the cheese milk. The milk proteins were protected from proteinase attack during curd manufacture. A significant proportion of the liposome-entrapped enzyme was retained in the curd and its subsequent release into the cheese matrix was inferred from an increased rate of β-casein breakdown.

Information

Type
Original Articles
Information
Journal of Dairy Research , Volume 52 , Issue 1 , February 1985 , pp. 183 - 188
Copyright
Copyright © Proprietors of Journal of Dairy Research 1985

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References

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