Changes of free fatty acid contents and sensory properties of white pickled cheese during ripening

In this study, the effects of commercial pregastric lipase enzyme on the accelerated ripening of white pickled cheese were investigated. Sensory evaluation of cheese samples was also performed. Commercial pregastric lipase was added to cheese milk before rennet addition at the level of 2, 4, 6 g/100...

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Veröffentlicht in:	Food chemistry 2003, Vol.80 (1), p.77-83
Hauptverfasser:	Akın, Nihat, Aydemir, Serdar, Koçak, Celalettin, Yıldız, Mehmet Ali
Format:	Artikel
Sprache:	eng
Schlagworte:	accelerated ripening Biological and medical sciences cheese milk cheeses fatty acids Food industries Free fatty acids Fundamental and applied biological sciences. Psychology milk Milk and cheese industries. Ice creams nitrogen content odors Pregastric lipase rennet Sensory evaluation titratable acidity total solids triacylglycerol lipase White pickled cheese
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