Proteolysis and lipolysis in White cheeses manufactured by two different production methods

The effect of the production method on the proteolysis and lipolysis in White cheese was investigated during 3 months of storage. Two types of White cheese were manufactured with different production methods: (i) the traditional, applying mild heat treatment to milk (65 degrees C/5 min) and (ii) the industrial, using milk heat-treated at a high temperature (75 degrees C/5 min) and starter culture. Lower moisture, higher water-soluble N, lower trichloroacetic acid-soluble N and higher free fatty acids levels were found in the cheese produced by the traditional method compared with the cheese produced using the industrial method. The amount of 2,4.6-trinitrobenzenesulphonic acid-reactive free amino groups was not significantly different between the cheeses.