The effect of calf lipase on cheese ripening | Влияние прегастральной липазы на созревание сыра
2010
Kriger, A.V. | Belov, A.N., Siberia Research and Development Inst. of Cheese Making, Barnaul (Russian Federaion)
The influence of calf pregastric lipase (CPL) on the lipolysis intensity and cheese quality was studied. The cheeses were made by the conventional process using milk-coagulating enzymes. CPL was added to a mixture for producing experimental cheeses. Lipase was not used for producing control cheeses. An organoleptic evaluation has shown that the cheeses produced by adding CPL have more pronounced, pure, creamy, slightly spicy flavor compared to the control cheeses. As is observed, in the experimental cheeses the relative increase in degradation of triacylglycerines compared to the control was 12%. More active hydrolysis of lipid components increased the content of mono- and 1,2-diacylclycerines by 12%, and free fatty acids with 1,3-diacylglicerines – by 28%. Lipolysis coefficient of CPL in the experimental cheeses was 0.47-0.46, in the control cheeses – 0.36-0.37. Adding CPL promoted increasing the content of volatile fatty acids. It is concluded that using CPL allows aimed selecting enzyme compositions to adjust the aging processes, improve the quality and flavor of raw material
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