Alaleh Zoghi,
Aliakbar Saboury,
Kianoush Khosravi-Darani,
Kourosh Egbaltab,
Mahshid Jahadi,
Mohammad-Reza Ehsani,
Mohammad-Reza Mozafari,
Rooh alla Ferdwosi,
Background and Objectives: Fast proteolysis of cheese in ripening process may lead to the premature attack of casein, release of the majority of enzymes into the whey, and loss of cheese composition from curd to whey. In this study, the effect of liposomal Flavourzyme on proteolysis of Iranian white brined cheese, as well as on the yield and composition of whey and curd was investigated.
Mater...
