Study on using starter cell modified by lysosyme accelerated cheese ripening

In this paper,starters modified by lysosyme were added to cheese to study its influence of cheese ripening,which main marks were catabolic level of protein and fat,pH of cheese and sensory analysis. The results showed that:pH between control 1(adding 2.0% starter)and control 2(adding 2.5% starter)during cheese ripening. But content of WSN,TCA-SN,PTA-SN and free fatty acid in experimental were higher than control group cheese during cheese aging. This indicate that to add modified starter by lysosyme can obviously restrain lactic acid bacteria producing significant levels of lactic acid,but still accelerating catabolic reaction of protein and fat,which benefit to shorten time of cheese ripening.The results of sensory analysis showed that:adding the modified starter cheese had more flavor intensity and texture than control group,which indicated that adding modified starter by lysozyme could shorten potently ripening time.