Changes of Free Fatty Acid Contents and Sensory Properties of White Pickled Cheese During Ripening
Yükleniyor...
Tarih
2003
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Sci Ltd
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
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).
Açıklama
Anahtar Kelimeler
White Pickled Cheese, Pregastric Lipase, Sensory Evaluation, Free Fatty Acids
Kaynak
Food Chemistry
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
80
Sayı
Künye
Akın, N., Aydemir, S., Koçak, C., Yıldız, M. A., (2003). Changes of Free Fatty Acid Contents and Sensory Properties of White Pickled Cheese During Ripening. Food Chemistry, (80), 77-83. Doi: 10.1016/S0308-8146(02)00242-X
