Open AccessThe Influence of Lipolytic Enzymes on the Content of Fatty Acids from Holland Cheese
Author(s) -
Mirela Jimborean,
C. Laslo,
Dorin Țibulcă,
Constantin Bele,
Adela Pintea,
Adriana Păucean,
Aurora Ţibulcă
Publication year - 2010
Publication title -
bulletin of university of agricultural sciences and veterinary medicine cluj-napoca. agriculture
Language(s) - English
Resource type - Journals
eISSN - 1843-5386
pISSN - 1843-5246
DOI - 10.15835/buasvmcn-agr:5079
Subject(s) - ripening , food science , cheese ripening , chemistry , enzyme , lipase , lipolysis , biochemistry , adipose tissue
The aim of the present paper is to study the variation of fatty acids content during the ripening of semihard cheese (type Holland), after adding in the milk, used for the coagulation, of a lipolytic enzymes, and the comparison with the data obtained from the analysis of a witness cheese (without enzymes added) obtained and ripen in the same technological conditions. For investigations were collected and analyzed samples at different times during ripening.