Изучение возможности применения липолитических ферментов при производстве твердых сыров с высокой температурой второго нагревания
2011
Davydova, E.A. | Zabolotskaya, T.A. | Lilishentseva, A.N., Belarus State Economic Univ., Minsk (Belarus)
One of the most important peculiarities of technology of hard cheeses is application of high temperatures of the second heating (48-56 deg C), that allows maximal removing moisture out of cheese grain and getting low weight content product. Hard cheeses are also characterized with a long period of ripening (3 months - 2 years). Essence influence on specific organoleptic indexes of hard cheeses is exerted by lipolysis. As a result of this process fat acids – general components of taste and flavor of hard cheeses - are formed. The problem of producing of hard cheeses with the high temperature of the second heating is the receiving of the finish product with unexpressed taste and flavor. Evaluation of utilization of lipolytic ferments, produced by pancreatic gland of calves, sheep and goat, in the process of production of hard cheeses with high temperature of the second heating, is made. Lipases of animal origin without proteolytic activity (Lamb lipase, Kid goat lipase, Calf lipase) are used in the research. Characteristics of different lipases are compared and analyzed. Content of fat acids in hard cheeses is calculated. Evaluation of taste of hard cheeses according the different criteria is made. Comparison of different cheeses, made upon different lipases, shows, that the spiciest taste and aroma inherent to sheep lipase-made cheese.
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Эту запись предоставил National Academy of Sciences of Belarus