Enhancement of soft cheese flavour using animal lipase preparations
1983; Elsevier BV; Volume: 10; Issue: 2 Linguagem: Inglês
10.1016/0308-8146(83)90028-6
ISSN1873-7072
AutoresA.A. El Neshawy, A.A.Abdel Baky, S.M. Farahat,
Tópico(s)Probiotics and Fermented Foods
ResumoDomiati cheese was made from milk incorporated with certain animal lipase preparations—i.e. Cacordase and Capalase L—at concentrations of 0·02% and 0·04% of each preparation. The addition of lipases to cheese milk at different concentrations had a slight effect on the main chemical composition of the cheese. The treatment enhanced the flavour development and the flavour intensity of 4-week-old cheese made from lipase-treated milk was more pronounced than that of an 8-week-old control cheese. After 8 weeks of pickling, a rancid flavour was developed in cheese made from milk treated with higher amounts of lipase (0·04% of milk weight).
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