Effect of added fungal lipase on the ripening of Kasar cheese

Kocak C., Bitlis A., Gursel A., Avsar Y.

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, vol.51, no.1, pp.13-17, 1996 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 51 Issue: 1
  • Publication Date: 1996
  • Journal Name: MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.13-17
  • Ankara University Affiliated: No

Abstract

In this study, the effect of addition of commercial lipolytic enzyme preparation on the accelerated ripening of Kasar cheese was investigated. Enzyme preparation was added to cheese milk prior to rennet addition at 5 or 15 ml/100 l of milk, and milk was made into Kasar cheese. Total solids, fat, salt, titratable acidity, acid degree value, total volatile fatty acids, total N and water-soluble N were determined in cheese samples during 0, 15, 30, 60, and 90 d of ripening. Sensory evaluation of cheeses was also performed. The main constituents of cheeses were not significantly affected by the addition of lipase. Titratable acidity, water-soluble N, acid degree value and total volatile fatty acids were significantly higher in cheese samples made from milk with added lipase during ripening. Cheeses with added enzyme displayed noticeable cheese flavour during the first month of ripening, followed by excessive rancidity with increasing amounts of enzyme.