Proteolysis has a strong influence on the melting properties of Raclette cheese. In a multifactoriel cheesemaking trial the influences of the proteinase-activity of the lactococci-culture (proteinase-positive / proteinase-negative) and the type of ripening (smear ripening / foil ripening) on the melting properties of Raclette cheese were investigated. The trial showed that the proteinase-activity of the starter culture may be used to control proteolysis. A low proteinase-activity is advantageous for exture and taste of Raclette cheese in the unmelted form. However a high proteinase-activity improved the melting properties of the cheeses.<br>The type of ripening had only non-significant effects on proteolysis and melting properties.
Proteinase-positive cultures lead to better melting properties of Raclette cheese