Evaluation of capillary electrophoresis for monitoring encapsulated-enzyme accelerated ripening in Cheddar cheese

Protein hydrolysis during cheese ripening is known to play a very important role in the development of the desired body, flavour ([Aston, J.W.] et al. 1983) and texture (Lawrence et al. 1987) of mature cheese. The hydrolysis of protein during cheese ripening can be hastened to reduce the length of ripening period. Several approaches including ripening temperature elevation, modifying starter cultures, addition of cheese slurries and addition of exogenous enzymes have been reported (Fox 1993).