Paper Details

Modeling lipolysis in acceleration of ripening of ultrafiltered-feta cheese

Sedigheh Yazdanpanah, Mohammad Reza  Ehsani, Maryam  Mizani

DOI: https://dx.doi.org/10.12692/ijb/4.2.309-315

Int. J. Biosci. 4(2), 309-315. January, 2014. (PDF)

Abstract:

In this research encapsulated Aspergillus niger Lipase was used for accelerated ripening of ultrafiltered-Feta cheese. Four grams of Lipase enzyme, encapsulated lipase, encapsulated lipase accompanied with Arabic Gum was added to 100 kg of ultrafiltered retentate. Fat content, acid degree value and sensory evaluation were measured during 60 days of ripening. Fat content was significant at p <0.05 level in all treatments during ripening. Maximum value of lipolysis was acquired in day 15. Treatments with lipase enzyme created accelerated lipolysis and treatments with encapsulated lipases resulted in gradual lipolysis. Linear regression models were appropriate models to find the relation between development of lipolysis and fat content during ripening (R2>80%). Evaluation results of sensory evaluation showed that encapsulated lipase achieved higher score for appearance, odor and texture compared to other treatments.