Journal of Food Science and Technology

, Volume 56, Issue 4, pp 1683–1695 | Cite as

Production of ingredient type flavoured white enzyme modified cheese

  • Barkat Ali
  • Kiran Yasmin Khan
  • Hamid Majeed
  • Lie Xu
  • Amr M. Bakry
  • Husnain Raza
  • Muhammad Shoaib
  • Fengfeng Wu
  • Xueming XuEmail author
Original Article


Enzyme modified white cheese (EMWC) was produced to use as flavouring ingredient. White cheese curd coupled with low fat was hydrolysed using combination of proteinases/peptidase to produce a range of proteolysed products followed by lipolysis. The results revealed that lowering pH 5.6 known to impart flavour strength of cheese. The inclusion of enzyme preparations significantly elevated free amino acids and free fatty acids. Developed EMWC had relatively higher levels of volatiles and improved sensory characteristics including less negative attributes such as, astringent, bitter, pungent, rancid, smoky, and more positive attributes, such as the strength of buttery, sweaty, caramel and nutty notes. Spray-dried EMWC powders had low moisture content and water activity values whereas, scanning electron micrographs showed spherical with a uniform distribution and large microparticles size. Because consumers like low fat products with cheese flavour, EMWCs are important products. Thus, process demonstrates the potential to be a cost-effective to produce EMWC flavour as ingredient and may suited to the products in which added.


Enzyme-modified white cheese Enzyme preparations Proteolysis Lipolysis Spray-drying Bioaroma powder 



This work was supported by China Scholarship Council, the National Natural Science Support of China (No. 31872905) and the National key research and development program of the 13th five years plan of China (2018YFD0400604) are acknowledged for financial support.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflicts of interest.

Supplementary material

13197_2018_3526_MOESM1_ESM.docx (48 kb)
Supplementary material 1 (DOCX 47 kb)


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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Barkat Ali
    • 1
    • 2
  • Kiran Yasmin Khan
    • 3
  • Hamid Majeed
    • 2
  • Lie Xu
    • 2
  • Amr M. Bakry
    • 2
  • Husnain Raza
    • 2
  • Muhammad Shoaib
    • 2
  • Fengfeng Wu
    • 2
  • Xueming Xu
    • 2
    Email author
  1. 1.National Agricultural Research CentreIslamabadPakistan
  2. 2.The State Key Laboratory of Food Science and Technology, School of Food Science and TechnologyJiangnan UniversityWuxiChina
  3. 3.Ministry of Education, Key Laboratory of Environmental Remediation and Ecological Health, College of Environmental and Resource SciencesZhejiang UniversityHangzhouChina

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