The effect of microbial lipase on the lipolysis during the ripening of Tulum cheese

Basit Öğe Kaydı
dc.contributor.authorYılmaz, Güldane
dc.contributor.authorAyar, Ahmet
dc.contributor.authorAkın, Nihat
dc.date.accessioned2020-03-26T16:58:11Z
dc.date.available2020-03-26T16:58:11Z
dc.date.issued2005
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe 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.en_US
dc.identifier.doi10.1016/j.jfoodeng.2004.08.017en_US
dc.identifier.endpage274en_US
dc.identifier.issn0260-8774en_US
dc.identifier.issn1873-5770en_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage269en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.jfoodeng.2004.08.017
dc.identifier.urihttps://hdl.handle.net/20.500.12395/19915
dc.identifier.volume69en_US
dc.identifier.wosWOS:000228878200002en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherELSEVIER SCI LTDen_US
dc.relation.ispartofJOURNAL OF FOOD ENGINEERINGen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectTulum cheeseen_US
dc.subjectlipolysisen_US
dc.subjectripeningen_US
dc.subjectFFAen_US
dc.titleThe effect of microbial lipase on the lipolysis during the ripening of Tulum cheeseen_US
dc.typeArticleen_US

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim
İsim:
yilmaz2005.pdf
Boyut:
275.08 KB
Biçim:
Adobe Portable Document Format
Açıklama:
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu