A new method to accurately measure quantities of a cheese-ripening enzyme in milk could reduce the time and cost of producing cheese, according to a report by Purdue University researchers.
Kirby Hayes hopes research at Purdue will help cheese producers lower production costs by shortening the time it takes cheese, like this Swiss variety, to ripen. Hayes is an assistant professor of food science. (Agricultural Communication photo/Tom Campbell)
Infrared spectroscopy was used in combination with statistical analysis to determine the concentration of plasminogen, a form of the enzyme integral to cheese manufacturing. The study, by co-authors Lisa Mauer and Kirby Hayes, both assistant professors in the Department of Food Science, is published in the May issue of the International Dairy Journal.
"This method allows us to see how much plasminogen there is in the conditions that were manipulating," said Hayes, a food chemist. "When we combine this information with currently available assays, or tests, for enzyme activity, we can look at both location and activity.
Susan A. Steeves | Purdue News
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