Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features

Abstract Cheddar cheese proteolysis were accelerated employing Penicillium candidum PCA1/TT031 protease into curd. In the present study, several of significant factors such as purification factor (PF), concentration and ripening time optimized via response surface methodology (RSM). The ideal environment consisted 3.12 PF, 0.01% (v/v) 0.6/3 months at 10 °C. RSM models was verified to be most proper for maintain chosen cheese. Under this experimental environment, pH, acid degree value (ADV), moisture, water activity (a w ), soluble nitrogen (SN)%, fat overall acceptability found 5.4, 6.6, 35%, 0.9348, 18.8%, 34% 13.6, respectively Furthermore, predicted results in agreement, which confirmed validity reliability suggested method. spite difference between commercial some amino acids free fatty acids, sensory evaluation did not show any aroma profile them.