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| Title
| - Enrichment of Cheeses Manufactured from Cow's and Sheep'sMilk Blends with Sheep-like Species-Related Alkylphenols
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| - Enhancement of concentrations of species-related sheep-like alkylphenols, p- and m-cresols and 3-and 4-ethylphenols, in experimental Manchego-type cheeses manufactured from cow's and sheep'smilk blends (80:20) by using arylsulfatases was investigated. A food-grade arylsulfatase fromAspergillus oryzae (ATCC 20719) was produced using a stimulatory medium, and crude dried cellswere used as the enzyme source. Exogenous arylsulfatases from Helix pomatia and A. oryzae wereadded to cheese curd, and the amounts of species-related alkylphenols were measured. Arylsulfatasefrom H. pomatia released limited amounts of alkylphenols in the cheese only when used at a highlevel. Arylsulfatase from A. oryzae released substantial amounts of alkylphenols during 2 months ofripening. The concentrations of alkylphenols in A. oryzae arylsulfatase-treated cheese werecomparable to the previously reported levels present in aged Manchego-type cheeses manufacturedfrom pure sheep's milk. Keywords: Cheese; blended milk; enrichment; sheep-like; alkylphenols
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