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    Changes of Free Fatty Acid Contents and Sensory Properties of White Pickled Cheese During Ripening
    (Elsevier Sci Ltd, 2003) Akın, Nihat; Aydemir, Serdar; Koçak, Celalettin; Yıldız, Mehmet Ali
    In this study, the effects of commercial pregastric lipase enzyme on the accelerated ripening of white pickled cheese were investigated. Sensory evaluation of cheese samples was also performed. Commercial pregastric lipase was added to cheese milk before rennet addition at the level of 2, 4, 6 g/100 l milk and white pickled cheese was made from this milk. The main components (total solids, fat, total nitrogen, salt and titratable acidity), pH and free fatty acids were analysed in cheese samples after 1, 10, 20 and 30 days of ripening. The main components and pH of cheese samples were not significantly affected by the addition of pregastric lipase levels. Generally, when the pregastiric lipase levels increased, volatile free fatty acids (VFFAs) and free fatty acids (FFAs) also significantly increased (P<0.05). Generally, sensory scores (appearance, flouvour, body and texture and odour) were significantly higher in both 4 g/100 l treated milk added and after 20 days ripening (P < 0.05).
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    Effect of Lipase Enzyme on the Ripening of White Pickled Cheese
    (FOOD NUTRITION PRESS INC, 2001) Aydemir, Serdar; Akın, Nihat; Koçak, Celalettin
    The effect of addition of pregastric lipase enzyme on the accelerated ripening of white pickled cheese was investigated. Commercial pregastric lipase was added to milk before rennet addition at a level of 0, 5, 8, 11 g per 100 L of milk and cheeses were made from this milk. Total solids, fat, total nitrogen, salt, titratable acidity, pH and free fatty acids (C-2-C-18:1) were analysed in the samples during 1-90 days of ripening period at 15 days intervals. Total solids, fat, total nitrogen, salt, titratable acidity, and pH of cheeses slightly increased during the ripening period. Free fatty acids and volatile free fatty acid contents in cheeses made from pregastric lipase added milk were affected by pregastric lipase and their contents were increased significantly (p <0.01) during the ripening period Particularly, when cheese had a high level (11 g per 100 L milk) pregastric lipase, the amounts of butyric, caproic and caprylic acids in white pickled cheese were quite high. The relative amounts of volatile free fatty acids varied with storage time and pregastric lipase levels.