Researchers at the University of Burgos are developing a technology of microencapsulation of proteolitic enzymes that reduces time cheese maturation process, maintaining their organoleptic characteristics.
New and innovative aspects
Application of microencapsulation to control the function and action of the enzymes involved in cheese ripening and shorten processing times.
The addition of encapsulated enzymes eliminates the problems associated with the direct addition (loss of enzyme in serum, bad distribution, reduced performance and quality alteration cheese) allowing a gradual and control action, reducing time maturation and therefore giving a quicker exit of the product to market.
Main advantages of its use
Application of microencapsulation to control the function and action of the enzymes involved in cheese ripening and shorten processing times. The addition of encapsulated enzymes eliminates the problems associated with the direct addition (loss of enzyme in serum, bad distribution, reduced performance and quality alteration cheese) allowing a gradual and control action, reducing time maturation and therefore giving a quicker exit of the product to market.
Specifications
The cheese maturation process represents an important percentage of the total costs related to the cheese production. In order to reduce these costs, there have been numerous attempts to accelerate the process without taste or texture detriment (temperature rise of maturation, increasing population of starters and addition of exogenous enzymes ...). The initial success of the enzyme treatments is reduced both by the loss of the enzyme in the serum and early changes of aroma and flavor. In this respect, the technology of immobilized enzymes has been proposed as a tool which can overcome these difficulties. It aims to optimize the conditions of detention of proteases and lipases by microencapsulation in different supports and to investigate the effect of encapsulated enzymes on cheese maturation process.
Applications
This technique is aimed at the Food sector, especially for those cheese producing companies.
Relación comercial deseada
Commercial Agreement, License Agreement, Technical Cooperation: further development; Technical Cooperation: testing new applications; Technical Cooperation: adaptation to specific needs.
The aim of the The Technology Transfer Office (TTO) of the Univesidad de Burgos is to promote Innovation technology through the reseach results transfer and the conexions between the University and the new needs and requirements of the society - we are the link between the University and the Industry. Contact person: José Manuel López (jmllopez@ubu.es)
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