The effect of microbial lipase on the lipolysis during the ripening of Tulum cheese
Yükleniyor...
Dosyalar
Tarih
2005
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
ELSEVIER SCI LTD
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The effect of microbial lipase enzyme addition on the ripening of Tulum cheese was investigated. Commercial microbial lipase (Piccantase A) was added to milk before rennet addition at a level of 0, 0.04, 0.06 and 0.11 g L-1 of cheese milk. Free fatty acids (FFA) (C-2-C-18:1) were analysed in the samples during the ripening period. Total solids, fat, salt, total nitrogen, titratable acidity, acidity index, total free fatty acids of cheeses slightly increased during the ripening period. Total FFAs and volatile FFA contents in cheeses were affected by the level of microbial lipase and their contents were increased significantly during the ripening period (P < 0.01). The relative amounts of volatile FFAs varied with ripening time and lipase levels. The addition of lipase to cheese milk could be recommended for the acceleration of flavour development in Tulum cheese over a short ripening period. (c) 2004 Elsevier Ltd. All rights reserved.
Açıklama
Anahtar Kelimeler
Tulum cheese, lipolysis, ripening, FFA
Kaynak
JOURNAL OF FOOD ENGINEERING
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
69
Sayı
3
