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Effect of lipases on the ripening of Egyptian Ras cheese

Published online by Cambridge University Press:  01 June 2009

Mohamed H. Abd El-Salam ,
Safinaz El-Shibiny ,
Ekram El-Bagoury ,
Elyen Ayad  and
Nadia Fahmy
Mohamed H. Abd El-Salam
Affiliation:
Laboratory of Food Technology and Dairying, National Research Centreand Misr Milk and Food Co., Cairo, Egypt
Safinaz El-Shibiny
Affiliation:
Laboratory of Food Technology and Dairying, National Research Centreand Misr Milk and Food Co., Cairo, Egypt
Ekram El-Bagoury
Affiliation:
Laboratory of Food Technology and Dairying, National Research Centreand Misr Milk and Food Co., Cairo, Egypt
Elyen Ayad
Affiliation:
Laboratory of Food Technology and Dairying, National Research Centreand Misr Milk and Food Co., Cairo, Egypt
Nadia Fahmy
Affiliation:
Laboratory of Food Technology and Dairying, National Research Centreand Misr Milk and Food Co., Cairo, Egypt
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Summary

The effect of added gastric lipases on the ripening and flavour development in Ras cheese was studied. Ras cheese was made from pasteurized milk with the addition of Italase, Capalase K or Capalase KL at the rate of 12 g/100 kg milk before renneting and analysed at different intervals for fat, moisture, salt, pH, soluble tyrosine and tryptophan and Shilovich ripening index. The organoleptic properties of the cheeses were also assessed. The addition of lipases was found to accelerate the development of flavour, particularly when Capalase K was used. These lipases had no effect on the gross composition of cheese during ripening.

Type
Original Articles
Information
Journal of Dairy Research , Volume 45 , Issue 3 , October 1978 , pp. 491 - 495
Copyright
Copyright © Proprietors of Journal of Dairy Research 1978

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References

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