The use of fungal lipase to accelerate the ripening of Kasar cheese
[ N/A ]
Tarih
2004
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this study, the effect of lipase on chemical and sensory properties of Kasar cheese was investigated. Prior to rennet addition an enzyme preparation (5 or 15 ml) was added to 100-1 l cheese milk. Chemical and sensory properties (except for the first day) were determined in all cheese samples at days 0, 15, 30, 60 and 90 of storage. Statistical analysis showed that there were no significant differences between the samples produced by using lipase and the control. The titratable acidity, fat, total nitrogen, water soluble nitrogen, total volatile fatty acid contents and acid degree values in Kasar cheeses made from pasteurized milk, including lipase, were increased during ripening.
Açıklama
Anahtar Kelimeler
Kasar cheese (acceleraion of ripening)
Kaynak
Milchwissenschaft
WoS Q Değeri
Scopus Q Değeri
N/A
Cilt
59
Sayı
5.Haz
