The effect of microbial proteases on Pategras cheese ripening

The effects of three commercial proteases from Bacillus subtillis and Aspergillus oryzae on ripening acceleration of Pategras cheese were investigated. These enzyme preparation did not affect the growth of lactic acid bacteria starters. The ripening of cheeses was followed by analytical methods (determinations of soluble nitrogen fractions, gel electrophoresis of casein residues) and by organoleptic evaluations. The best results were obtained by adding to the milk a protease from A. oryzae at a the level of 6 per 100 l: the ripening was accelerated, the flavour of the cheese was enhanced and a development of bitter taste prevented