کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
10975551 1108035 2012 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Influence of lamb rennet paste on the lipolytic and sensory profile of Murcia al Vino cheese
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم دامی و جانورشناسی
پیش نمایش صفحه اول مقاله
Influence of lamb rennet paste on the lipolytic and sensory profile of Murcia al Vino cheese
چکیده انگلیسی
The influence of lamb rennet paste (71.1% chymosin, 177 international milk-clotting units/mL, 4.57 U/g of lipase activity) during the ripening of Murcia al Vino goat cheese was studied. The aim of this study was to improve the knowledge of the effect of lamb rennet paste on the lipolytic patterns in this type of cheese by reference to the evolution of total and free fatty acids. A sensory analysis was carried out to compare cheeses made with commercial and paste rennet. The rennet paste showed higher lipolytic activity, enhancing the production of short-chain free fatty acids. In addition, the cheese produced with lamb rennet paste had a slightly more bitter and piquant taste, making it an attractive commercial alternative that can be used to develop new varieties of goat cheese.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Dairy Science - Volume 95, Issue 6, June 2012, Pages 2788-2796
نویسندگان
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