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Hamdy, S., Abdel Montaleb, H., Abbas, K., Beyomi, R., Degheidi, M. (2016). EFFECT OF ADDING MICROBIAL LIPASE ON THE ACCELERATION OF UF-RAS CHEESE RIPENING. Menoufia Journal of Food and Dairy Sciences, 1(3), 45-52. doi: 10.21608/mjfds.2016.176652
Shaimaa M. Hamdy; H. Sh. Abdel Montaleb; Kh. A. Abbas; Ratiba A. Beyomi; M. A. Degheidi. "EFFECT OF ADDING MICROBIAL LIPASE ON THE ACCELERATION OF UF-RAS CHEESE RIPENING". Menoufia Journal of Food and Dairy Sciences, 1, 3, 2016, 45-52. doi: 10.21608/mjfds.2016.176652
Hamdy, S., Abdel Montaleb, H., Abbas, K., Beyomi, R., Degheidi, M. (2016). 'EFFECT OF ADDING MICROBIAL LIPASE ON THE ACCELERATION OF UF-RAS CHEESE RIPENING', Menoufia Journal of Food and Dairy Sciences, 1(3), pp. 45-52. doi: 10.21608/mjfds.2016.176652
Hamdy, S., Abdel Montaleb, H., Abbas, K., Beyomi, R., Degheidi, M. EFFECT OF ADDING MICROBIAL LIPASE ON THE ACCELERATION OF UF-RAS CHEESE RIPENING. Menoufia Journal of Food and Dairy Sciences, 2016; 1(3): 45-52. doi: 10.21608/mjfds.2016.176652

EFFECT OF ADDING MICROBIAL LIPASE ON THE ACCELERATION OF UF-RAS CHEESE RIPENING

Article 1, Volume 1, Issue 3, November and December 2016, Page 45-52  XML PDF (766.16 K)
Document Type: original papers
DOI: 10.21608/mjfds.2016.176652
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Authors
Shaimaa M. Hamdy; H. Sh. Abdel Montaleb; Kh. A. Abbas; Ratiba A. Beyomi; M. A. Degheidi
Dairy Dept., Fac. of Agric., Fayoum Univ., BP 6300 Fayoum, Egypt.
Abstract
The effect of adding microbial lipase enzyme to UF cheese milk (0, 50.000, 100.000, and 150.000 lipase units/15kg retentate) on some chemical, rheological, and sensory characteristics of UF-Ras cheese was studied during the 3 months of ripening. The obtained results indicated that lipase enzyme caused a little effect on the gross composition of cheese during ripening. The level of lipolysis and proteolysis were significantly (p < 0.05) higher in the experimental cheeses than those of the control cheese during ripening, which means that there are a positive effect of lipase on ripening time.Lipase addition led to increase the rate of liploysis process about 30 % in 60 days and treated cheeses of this age had TVFA levels typical of 90 days of untreated cheeses. Moreover, enzyme-treated cheese had harder texture than untreated cheeses of the same age. Sensory evaluation showed a significant difference in the total scores of the experimental and control cheeses, with significantly lower-quality scores for the cheeses treated with 100.000 and 150.000 u/15 kg retentate. Cheeses with the highest level of lipase pronounced bitter taste at 60 days of ripening. The most acceptable cheeses were the UF Ras cheese treated with lipase 50.000U/15 kg retentate, which was a slightly similar to the control cheeses at 60 days of ripening.
Keywords
Accelerated cheese ripening; lipolysis in cheese, ultrafiltration, Ras cheese
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