Cheese enzymatic modified

Enzymatically modified cheeses developed to accelerate the ripening and flavor building blocks can be produced by controlled proteolytic and/or lipolytic enzyme treatment of natural cheese. The most popular enzyme-modified cheeses include Cheddar, Swiss, Parmesan, Romano, Brick, and Blue cheeses [95]. 

Enzymatic Modification of Proteins for Food Use. Proteolytic enzymes are used extensively for modifying proteins in various ways in food products and for waste management (17, 27. These are used in baked and brewed products, cereals, cheese, chocolate/cocoa, egg and egg products, feeds, fish, legumes, meats, milk, protein hydrolysates and wines. But there are many other uses, and potential uses, of enzymes to modify protein. Whitaker (27, 28), and Whitaker and Puigserver (29) have described more than 100 enzymatic modifications of proteins in vivo, challenging scientists to look at the possibilities of modifying the amino acid side chains by proteolytic and other methods. 

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