Effect of microbial Lipase on Physicochemical and sensory properties of Motal Traditional cheese

Abstract:
The cheese is produced from raw milk without starter microbial culture in tanned sheepskin traditionally. Motal cheese is semi-hard cheese with a texture, creamly, white, with lot of fat, porous texture and the flavor is rich and spicy. The effect of microbial lipase enzyme addition on the ripening of Motal cheese was investigated. Commercial microbial lipase (Piccantase A) was added to milk before rennet addition at a level of 0, 0.04, 0.06 and 0.11 g L−1 of cheese milk. Free fatty acids (FFA) (C2–C18:1) were analysed in the samples during the ripening period. Total solids, fat, salt, total nitrogen, titratable acidity, acidity index, total free fatty acids of cheeses slightly increased during the ripening period. Total FFAs and volatile FFA contents in cheeses were affected by the level of microbial lipase and their contents were increased significantly during the ripening period (P
Language:
Persian
Published:
Food Science and Technology, Volume:13 Issue: 8, 2016
Pages:
193 to 202
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