Edam cheese was made from pasteurized cow's milk. Liquid crude bacteria!
protease from Lactobacillus tectis subsp. Cremoris and liquid crude lipase from
Lactobacillus delbrueckii subsp. Bulgaricus were used to accelerate cheese ripening
with concentration of 0.75 and 1.5 mllkg milk for protease and 0.1 mllkg milk for lipase
and combination of 1.5 ml protease and 0.1 mllipase/kg milk. Cheese was ripened for
3 months. Samples were taken monthly intervals from cheese. The samples were
analysed for moisture. fat, acidity. nitrtogen fractions. total volatile fatty acids, formol
number, tyrosine and tryptophan. Organoleptic qualities were also assessed during
ripening period. The best results were obtained from cheese treated with combination of 1.5
ml protease and 0.1 ml lipase/kg milk. , this treatment showed the best organoleptic
quality. This treatment can be successfully use in the manufacture of Edam cheese.