ABSTRACT
Technology ................................................................................1053 20.3.4 Enzyme Technology in Cheese as an Ingredient .....................................1056
20.3.4.1 Fast Ripened Cheese .................................................................1056 20.3.4.2 Enzyme Modified Cheese .........................................................1056 20.3.4.3 Dehydrated Cheese Products ....................................................1059 20.3.4.4 Substitute or Imitation Cheese ..................................................1060
20.3.5 Lipolysed Cream and Butter Products .....................................................1060 20.3.6 Protein Hydrolysis ....................................................................................1061 20.3.7 Lactose Hydrolysis ...................................................................................1062 20.3.8 Lysozymes ................................................................................................1062 20.3.9 Transglutaminase ......................................................................................1062
