accelase
A Dictionary of Food and Nutrition | Date: 2005
accelase A mixture of
enzymes which
hydrolyse proteins, used to shorten the maturation time of cheeses and intensify the flavour of processed cheese.
© A Dictionary of Food and Nutrition 2005, originally published by Oxford University Press 2005.
Related newspaper, magazine, and journal articles from HighBeam Research
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Control bitterness in low-fat cheeses
Emerging Food R&D Report; 8/1/1993; 262 words
; ... reduced-fat and low-fat cheeses. The company's Accelase enzyme systems contain important aminopeptidases ... concentrated in the remaining fat portion. Accelase also can reduce the maturation time of ... they do not alter it. The enzymes in the Accelase formulation have been GRAS self-affirmed ...
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