کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4563195 1330758 2006 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
A novel two-stage process for the production of enzyme-modified cheese
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
A novel two-stage process for the production of enzyme-modified cheese
چکیده انگلیسی

A novel method to generate enzyme-modified cheese (EMC) was developed. Initially a range of proteolysed products were produced from flavourless curd substrate using combinations of proteinases and peptidase hydrolysed to a set level of primary proteolysis. One product was selected based on ranked sensory preference analysis and subsequently further hydrolysed to a set degree of lipolysis using various lipases to create a selection of EMC products. These EMCs were compared to a target commercial Cheddar-type EMC, deemed to have a flavour profile close to natural Cheddar cheese. The sensory profile of each EMC generated were similar and not unlike the target EMC, however, greater diversity of flavour may be achieved by reducing the extent of lipolysis and/or increasing levels of free glutamate. The process demonstrates the potential to create a wide range of enzyme-modified cheese flavours from a single substrate using combinations of enzymes under controlled conditions.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 39, Issue 5, June 2006, Pages 619–627
نویسندگان
, , ,