Влияние прегастральной липазы телят на липолитические процессы в сырах при созревании
2009
Kriger, A.V. | Belov, A.N., Siberia Research and Development Inst. of Cheese Making, Barnaul (Russian Federaion)
The effect of pregastral lipase (PL) of calves on accumulation of products of hydrolytic fat degradation and on a content of volatile fat acids (CVFA) in cheese was studied. The cheese was made forming a mound and generated according the technology of the cheese Vityaz'. Pilot samples of cheese were produced with the use of milk coagulating enzymes: the rennet preparation Calf rennet Clerici 96/4 (pr.1) and the rennet-and-beef product Clerici 50/50 (pr.2), and with PL Calf lipase. PL was not used at production of control cheese. Lipolysis was controlled by measurement of a lipid composition and determination of a level of CVFA in the 30 day aged cheeses. A lipolysis ratio was 0.47 and 0.46 respectively for the pilot cheeses made with pr. 1 and PL and with pr.2; it was 0.36 and 0.37 respectively for the control cheeses. The addition of PL increased a content of CVFA by 10.3% and 8.9% respectively for the cheeses of pr. 1 and pr.2. The named cheeses excelled the control ones by their organoleptic properties. The one made with the use of pr. 1 and PL had the highest value, as it had a more expressed flavorful and a more elastic texture. It has been shown that application of PL at cheese production can regulate the process of cheese ripening, increases a content of CVFA and has a positive effect on organoleptic characteristics
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