The effects of using a starter culture, lipase, and protease enzymes on ripening of Mihalic cheese
Date
2012-11
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Wiley
Abstract
The purpose of this study was to determine the effects of fungal lipase from Mucor miehei and a bacterial neutral protease from Bacillus subtilis alone and combined with a starter culture on ripening properties of traditional Turkish Mihalic cheese. The use of protease with lipase (Cult + Prot + Lip) resulted in better flavour and texture with accelerated ripening. The obtained results pointed out that the gross compositions of the cheeses were changed by the type of enzymes and ripening time (P < 0.01). The acid degree value (ADV) of all cheeses showed a linear increase with ripening. The highest lipolysis rate was noted in lipase-added cheese batch (as 5.56 ADV) with highest beta-CN ratio and beta-CN degradation. At the end of ripening time, it was observed that as-CN ratios decreased in starter-added (Cult), starter + proteaseadded (Cult + Prot), and protease-added (Prot) cheese batches. The use of protease with lipase (Cult + Prot + Lip) resulted in better flavour and texture with accelerated ripening. Protease-added cheeses, which were characterized by bitterness and crumbly textural properties owing to the intense breakdown of beta-casein, scored lower than lipase-added cheeses. It was determined that the use of mesophilic aromatic starter culture with lipase and protease could be used to accelerate ripening of Mihalic cheese made from pasteurised milk.
Description
Keywords
Food science & technology, Mihalic cheese, Ripening, Starter culture, Lipase, Protease, Manchego type cheese, Biochemical-changes, Proteolysis, Milk, Flavor, Acceleration, Proteinases, Manufacture, Lipolysis, Quality, Bacillus subtilis, Bacteria (microorganisms), Mucor, Rhizomucor miehei
Citation
Özcan, T. ve Kurdal, E. (2012). "The effects of using a starter culture, lipase, and protease enzymes on ripening of Mihalic cheese". International Journal of Dairy Technology, 65(4), 585-593.