The objective of the project is to design and produce a specific enzymatic and microbial mixture for improving different types of ewe's cheese making processes. The micro-organisms will be genetically stabilized by selecting phage resistant lines. For the production of the enzymes, lactic micro-organisms isolated from raw ewe's milk and from cheeses in different states of ripening will be used. The selection of the strains will be done according to their enzyme activities: proteinase; peptidase, amino-peptidase, lipase and esterase. The enzymatic mixture will be able to accelerate the ewe's cheese ripening and by using the selected mixture of enzymes and micro-organisms a characteristic ewe's cheese flavour in processed cheese will be developed.
Funding SchemeCSC - Cost-sharing contracts
CF37 5UT Pontypridd