What You Need to Know
Microbial proteases (e.g., from Aspergillus oryzae) hydrolyze casein into peptides and free amino acids, bypassing slow natural proteolysis. This triggers Maillard reactions and volatile compound formation characteristic of aged cheeses.
Enables rapid production of sharp-flavored cheeses while reducing storage costs, though may lack depth of traditional aging.
Key Parameters
Temperature
12°C
4°C - 18°C
Time
10 days
3 days - 4 weeks
Equipment
Temperature-controlled vatspH metersProtease injection systems
Steps
- 1.
Fast-track sharp cheddar (Industrial US production): Achieves 12-month flavor profile in 3 weeks
The Science
Primary Reaction
Enzymatic proteolysis (αs1-casein cleavage at Phe23-Phe24)