Bas, DenizKendirci, PerihanSalum, PelinGouce, GokceErbay, Zafer2025-01-062025-01-0620190960-30851744-357110.1016/j.fbp.2019.07.0162-s2.0-85070611508https://doi.org/10.1016/j.fbp.2019.07.016https://hdl.handle.net/20.500.14669/2331Enzyme-modified cheeses (EMCs) are used uniquely to enhance the cheese flavour in processed foods. Here we report, for the first time, the results from proteolysis process of the two-stage production of EMC with ripened white cheese flavour. Proteolytic ripening parameters, sensory properties, and volatile compounds were investigated to reach a target cheese flavour and the relationships between these properties were evaluated. Individual and combined effects of commercial proteolytic enzymes were studied and conditions for the production of EMC with ripened white cheese flavour were determined. Results showed the importance of phenol, 2-undecanone, and 3-methyl-1-butanol on cheese flavour strength and overall acceptability of EMC. Although a single parameter is not enough to evaluate the dynamic nature of the formation of bitterness, TCASN/WSN and PTASN/WSN ratios were suggested to be useful parameters in determining the appropriate degree of proteolysis and in evaluating the bitterness. (C) 2019 Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.eninfo:eu-repo/semantics/closedAccessEnzyme-modified cheeseCheeseProteolysisRipeningFlavour ingredientArticle301Q1287117WOS:000488998100028Q1