Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: II- effects of lipases

Basit Öğe Kaydı
dc.authoridBAS, Deniz/0000-0003-1494-681X
dc.authoridSalum, Pelin/0000-0002-8390-5483
dc.contributor.authorKendirci, Perihan
dc.contributor.authorSalum, Pelin
dc.contributor.authorBas, Deniz
dc.contributor.authorErbay, Zafer
dc.date.accessioned2025-01-06T17:37:45Z
dc.date.available2025-01-06T17:37:45Z
dc.date.issued2020
dc.description.abstractEnzyme-modified cheeses (EMCs) have been used uniquely to enhance the cheese flavour in processed foods. In this paper, effects of lipolytic enzymes during EMC production were investigated. EMC with ripened white cheese flavour was produced by a two-stage process in which proteolysis is followed by lipolysis. The results of proteolysis as the first stage were discussed in our previous report (Bas et al., 2019). In the present paper, four different commercial lipolytic enzymes with 3 different incubation times were applied to reach the target ripened white cheese flavour and free fatty acid (FFA) profiles, volatile compounds and sensory properties were investigated and the relationships between these properties were evaluated. Results showed that a balance in FFA profile is important. Samples contained nearly 19% butanoic acid in total volatiles and in the range of 10.7-12.3% volatile FFA in total FFA were desirable. During lipolysis, 17 new volatiles were formed, and most of the acids and esters among them are compounds commonly found in ripened white cheese. Moreover, absence of n-aldehydes was desirable for ripened white cheese flavour and lipolysed samples did not contain n-aldehydes. Briefly, lipolysis is critical in the formation of ripened white cheese flavour and two different enzyme-incubation time combinations (24 h with Piccantase (R) A and 48 h with Lipomod (TM) 801MDP) were suggested to use in the production of EMC with ripened white cheese flavour. (C) 2020 Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) [1150229]
dc.description.sponsorshipThis work was supported by The Scientific and Technological Research Council of Turkey (TUBITAK) [project no: 1150229]. Authors are also grateful to the Novozymes and DSM for providing the enzymes.
dc.identifier.doi10.1016/j.fbp.2020.05.010
dc.identifier.endpage244
dc.identifier.issn0960-3085
dc.identifier.issn1744-3571
dc.identifier.scopus2-s2.0-85086476184
dc.identifier.scopusqualityQ1
dc.identifier.startpage230
dc.identifier.urihttps://doi.org/10.1016/j.fbp.2020.05.010
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2333
dc.identifier.volume122
dc.identifier.wosWOS:000558789900008
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofFood and Bioproducts Processing
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectEnzyme-Modified cheese
dc.subjectLipolysis
dc.subjectFree fatty acids
dc.subjectVolatile compounds
dc.subjectWhite cheese
dc.subjectFlavour
dc.titleProduction of enzyme-modified cheese (EMC) with ripened white cheese flavour: II- effects of lipases
dc.typeArticle

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