Accelerated Kashar cheese ripening with encapsulated lipase and protease enzymes

In this study, lipase and protease enzymes were encapsulated in κ-carrageenan, gellan and sodium alginate by using emulsion and extrusion technique and were then added in cheese milk together with rennet. the effects of the encapsulating material and ripening period on the chemical characteristics of Kashar cheese were investigated. the study demonstrated that κ-carrageenan, gellan and sodium alginate could successfully be used as lipase and protease carrier systems to accelerate Kashar cheese ripening. those samples treated with κ-carrageenan capsules showed the highest rate of lipolysis and proteolysis compared to those treated with the other capsules. --Keywords: kashar cheese, enzyme encapsulation, κ-carrageenan, gellan, sodium alginate--