Microencapsulation of Cheese Ripening Systems: Production of Diacetyl and Acetoin in Cheese by Encapsulated Bacterial Cell-Free Extract

Abstract

A ceil-free extract of Streptococcus lactis subsp, diacetilactis was encapsulated with substrates and cofactors for generation of diacetyl and acetoin. This model system was used to demonstrate the feasibility of incorporating milk fat-coated microcapsules containing selected enzymes and substrates into cheese to enhance and regulate flavor development. Concentrations of diacetyl and acetoin in cheese containing encapsulated enzymes and substrates increased during ripening to eight times concentrations in control cheeses. This indicated that it was feasible to encapsulate a multi-enzyme system that would function in a typical, predictable manner.