Effects of using proteolytic and lipolytic enzyme from microbiolojical sources on ripening and properties of white cheese

In this study, the effects of addition of Hpolytic (Piccantase A, derived from Mucor miehei, 0.05 and 0.10 g/100 L) or proteolytic enzymes (Neutrase, derived from Bacillus subtilis, 0.20 and 0.40 g/100 L) to cheese milk at the different levels, on Hpolytic and proteolytic properties of White cheese ripened for 90 days was investigated. Using of different enzymes in the manufacture of White cheese did not influence the pH, titratable acidity, fat-in-dry matter, proteose-peptone nitrogen, vvhile the values for dry matter, salt-in-dry matter, protein, water soluble % nitrogen, % 12 TCA soluble nitrogen, % 5 PTA soluble nitrogen, casein nitrogen, total free fatty and amino acids, hardness values and sensory properties were signifıcantly influenced. it was determined that urea-PAGE electrophoreses of cheeses were different; p- and ası-casein were hydrolyzed at the highest level in the cheeses produced by adding protease. The PCA plots or HCA dendrograms of RP-HPLC peptide profile results indicated that the use of different enzymes and ripening period significantly influenced RP-HPLC peptide concentration and they were increased during ripening. Free fatty acid levels of the cheeses were different -except arachidic acid,- the highest îevel of free fatty acids were detected in palmitic, oleic, myristic and stearic acids. Mineral levels of cheeses decreased during ripening period, effect of enzyme application on these properties were found to be significant except magnesium and manganese levels. During ripening period sensory properties of cheeses decreased and the cheeses added with the highest level of protease and lipase enzymes received the lovvest sensory scores by ali panel members. During ripening, titratable acidity, dry matter, fat in dry matter, water soluble nitrogen, % 12 TCA soluble nitrogen, % 5 PTA soluble nitrogen, proteose-peptone nitrogen, total free fatty and amino acids, hardness values İncreased, pH value, salt in dry matter, casein nitrogen, P- ve