Changes of free fatty acid contents and sensory properties of white pickled cheese during ripening

Akin N., Aydemir S., Kocak C., Yildiz M. A.

FOOD CHEMISTRY, sa.1, ss.77-83, 2003 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Basım Tarihi: 2003
  • Doi Numarası: 10.1016/s0308-8146(02)00242-x
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.77-83
  • Anahtar Kelimeler: white pickled cheese, pregastric lipase, sensory evaluation, free fatty acids, FLAVOR
  • Ankara Üniversitesi Adresli: Evet

Özet

In this study, the effects of commercial pregastric lipase enzyme on the accelerated ripening of white pickled cheese were investigated. Sensory evaluation of cheese samples was also performed. Commercial pregastric lipase was added to cheese milk before rennet addition at the level of 2, 4, 6 g/100 l milk and white pickled cheese was made from this milk. The main components (total solids, fat, total nitrogen, salt and titratable acidity), pH and free fatty acids were analysed in cheese samples after 1, 10, 20 and 30 days of ripening. The main components and pH of cheese samples were not significantly affected by the addition of pregastric lipase levels. Generally, when the pregastiric lipase levels increased, volatile free fatty acids (VFFAs) and free fatty acids (FFAs) also significantly increased (P<0.05). Generally, sensory scores (appearance, flouvour, body and texture and odour) were significantly higher in both 4 g/100 l treated milk added and after 20 days ripening (P < 0.05). (C) 2002 Elsevier Science Ltd. All rights reserved.