Key Enzyme Reduces Bitterness in Cheese

Key Enzyme Reduces Bitterness in Cheese

MADISON, Wis.--Researchers at the University ofWisconsin pinpointed a specific enzyme created by Lactobacillus helveticusresponsible for the bacterium's ability to reduce bitterness and enhance flavorduring the cheese-making process. Jim Steele, a food scientist at the College ofAgricultural and Life Sciences, and his team spent 12 years identifying andcharacterizing 11 bacterial enzymes that may have a role in reducing bitterness.Now that they have identified the key enzyme, researchers can add the gene thatproduces it to the bacteria in the starter culture--this will reduce costs inthe cheese-making process because manufacturers will be able to use fewercultures.

"We are applying for a patent soon," Steele said,"and anticipate the modified starter culture being commercially availablein less than two years."