Effect of Lipase Enzyme on the Ripening of White Pickled Cheese
Yükleniyor...
Tarih
2001
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
FOOD NUTRITION PRESS INC
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
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.
Açıklama
Anahtar Kelimeler
Kaynak
Journal of Food Lipids
WoS Q Değeri
Q4
Scopus Q Değeri
N/A
Cilt
8
Sayı
3
Künye
Akın, N., Aydemir, S., Koçak, C., (2001). Effect of Lipase Enzyme on the Ripening of White Pickled Cheese. Journal of Food Lipids, 8(3), 205-213. Doi:10.1111/j.1745-4522.2001.tb00196.x
