Hydrolysis of beta-casein increases Cheddar cheese meltability

Cheddar cheese manufactured with Cryphonectria parasitica milk-clotting enzyme was significantly more meltable during maturation as compared to cheese made with calf rennet extract. Degree of meltability, induced by thermal or microwave energy, was closely correlated with extent of beta-casein hydrolysis in cheese but not with hydrolysis of alpha(s1)-casein. Rheological characteristics of cheese were complex during maturation and were influenced initially by hydrolysis of alpha(s1)- and beta-caseins and subsequently by more extensive proteolysis.