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Proteolysis and lipolysis in White cheeses manufactured by two different production methods
Author(s) -
Cinbas Tulay,
Kilic Meral
Publication year - 2006
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2005.01102.x
Subject(s) - lipolysis , food science , chemistry , proteolysis , starter , trichloroacetic acid , rhizomucor miehei , dairy industry , chromatography , biochemistry , lipase , adipose tissue , triacylglycerol lipase , enzyme
Summary The effect of the production method on the proteolysis and lipolysis in White cheese was investigated during 3 months of storage. Two types of White cheese were manufactured with different production methods: (i) the traditional, applying mild heat treatment to milk (65 °C/5 min) and (ii) the industrial, using milk heat‐treated at a high temperature (75 °C/5 min) and starter culture. Lower moisture, higher water‐soluble N, lower trichloroacetic acid‐soluble N and higher free fatty acids levels were found in the cheese produced by the traditional method compared with the cheese produced using the industrial method. The amount of 2,4,6‐trinitrobenzenesulphonic acid‐reactive free amino groups was not significantly different between the cheeses.