Effect of a food-grade enzyme preparation fromAspergillus oryzae on free fatty acid release in Manchego-type cheese from ovine and bovine milk |
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Authors: | Estrella Fernández-García Rosina López-Fandiño Leocadio Alonso |
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Affiliation: | 1. Instituto de Productos Lácteos de Asturias (CSIC), Carretera de Infiesto s/n, E-33300, Villaviciosa, Asturias, Spain 2. Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, E-28006, Madrid, Spain
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Abstract: | The addition of 50 mg Flavor Age (blend of lipase, proteinases and peptidases fromAspergillus oryzae) per kilogram of mixed ovine plus bovine milk for the manufacture of Manchego-type cheese caused the release of abundant free fatty acids (FFA), especially the short-chain fatty acids (C4 to C10). The effect accentuated with ripening time, the cheeses reaching a level of FFA around 2% at 120 days. The high concentration of FFA could have partially inhibited the growth of starter culture, as can be deduced from the higher residual lactose content of enzyme-treated cheeses. The results are compared and related to those obtained in a previous study on proteolysis and flavour development by the same enzyme preparation. They suggest that in the case of Man-chego-type cheese the liberation of FFA, although necessary, could be less important for flavour enhancement than the production of free amino acids. |
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