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The effects of using commercial lipase enzymes and adjunct culture on some chemical and sensory properties and ripening characteristics of goat cheese were investigated in this study. Goat cheeses produced by addition of Capalase® K, Italase® C enzymes and Staphylococcus carnosus adjunct culture to the goat milk ripened for 90 days at 5±1 ̊C. Increase in titratable acidity and nitrogen fractions was observed in the cheeses during storage. Hydrolytic rancidity values as an indicator of lipolysis were higher in specifically enzyme used cheeses. Ethyl butyrate, ethyl hexanoate, dodecanoic acid and ethyl dodecanoate were only determined in the cheeses on 90. day of storage. 3-methyl butanoic acid, pentanoic acid, heptanoic acid and nonanoic acid were detected in only enzyme used samples on day 90. Cooked, creamy, whey, sulfur, rancid, dust/cement and goat aromas were characteristi c descriptive aroma terms developed by panelists.

LİPAZ ENZİMİ VE DESTEK KÜLTÜR KULLANIMININ KEÇİ PEYNİRİNİN OLGUNLAŞMASI ÜZERİNE ETKİLERİ