Taste panel data confirm that commercial preparations of Bacillus subtilis neutral proteinase can accelerate flavour development in Cheddar cheese without defect formation. The influence of the enzyme on the rate of ripening can be controlled by varying the cheese storage temperature. Fungal acid proteinase gives bitter cheese without enhancing typical flavour, even when used at concentrations corresponding to 5×and 25× less than the optimum neutral proteinase activity. Bacterial alkaline proteinase and broadspecificity proteinase produced bitter cheese but the latter enzyme also enhanced the intensity of typical flavour.
