Effect of free cas-amino acids addition on proteolysis and sensory properties of UF-Feta cheese

In spite of high advantages of UF-Feta cheeses, especially their high yield, ripening and aroma and flavor development in theses cheeses occurs more slowly than traditional cheeses. Cheese ripening is a complex and inevitable process to obtain a product with unique organoleptic and textural characteristics. During the ripening, the cheese is subjected to changes, including glycolysis, lipolysis and proteolysis. Proteolysis is the most important and complex event that occurs in a great number of cheese varieties during ripening and strongly affects the sensory properties of the cheese.Therefore, in this study the effect of cas-amino acids addition on acceleration of proteolysis and flavor and aroma development in these cheeses during 60 days ripening period was investigated.
Cheese samples were made in 3 trials on 3 consecutive days. Control treatment was produced according to the plant conventional method. In experimental treatment, cas-amino acids, were added into retentate in addition to starter and rennet. Chemical composition, pH 4.6-soluble nitrogen, urea-PAGE, peptide profiles, total and individual amino acids and sensory properties of cheese samples during 60 days ripening period were evaluated.
Results showed that there are no significant differences in terms of chemical composition and pH between one-day-old experimental and control cheeses. Soluble nitrogen in pH=4.6 was significantly (P Generally, the addition of free cas-amino acids into retentate had positive effect on the proteolysis acceleration and as a result, ripening and flavor and aroma improvement as well as overall acceptability of UF-Feta cheese.
Key words: Free Cas-amino acids, Proteolysis, UF-Feta cheese