Effect of adding proteolytic and lipolytic enzymes prepatations on the properties of Gouda cheese
Abstract: Fungal lipase, protease and mixture of were aded to Gouda cheese.Fungal protease was added at levels of 1,2 g / Kg curd ,while fungal lipase was at level of 0.2,0.4 g/kg curd and lastly mixture of them at two ratenal of 0.5 + 0.1g and 1 +0.2g fungal protease and lipase respectively /kg curd Moreover control Couda cheese was manufactured without adding enzymes. All cheese samples were analysed chemically, microbiologicaly as well as orgalloieptically through 90 days. Chemical analysis showed that fungal lipase was more effective in the development of T.A and TVFA than protease. while protease gave more increase in TN, NPN, amino acid and biogenic content than lipase. Furthermore protease enzymes had a stimulator effect on bacteria growth . Also lipolytic enzymes inhibited proteolytic enzymes in hibited proteolytic enzymes in high concentration . Lastly , cheese treated with mixture enzymes showed an increse in the flavour intensity.
Publication year 2002
Availability location معهد بحوث الانتاج الحيوانى- شارع نادى الصيد- الدقى - الجيزة
Availability number
Organization Name
Country Egypt
City الزقازيق
serial title Zagazig University Medical Journal
Volume 8 . 2
Department Dairy Microbiology Research Department
Author(s) from ARC
AGROVOC
TERMS		 Cheese. Esterases. Proteolysis.
Publication Type Journal
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