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Cited by 46Food Chemistry and Fat AnalysisProteins in Food SystemsEnzyme Catalysis and Immobilization

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Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: II- effects of lipases

Kendirci, Perihan, Salum, Pelin, Bas, Deniz, Erbay, Zafer·2020·Food and Bioproducts Processing
DOI 10.1016/j.fbp.2020.05.010
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Abstract

Enzyme-modified cheeses (EMCs) have been used uniquely to enhance the cheese flavour in processed foods. In this paper, effects of lipolytic enzymes during EMC production were investigated. EMC with ripened white cheese flavour was produced by a two-stage process in which proteolysis is followed by lipolysis. The results of proteolysis as the first stage were discussed in our previous report (Bas et al., 2019). In the present paper, four different commercial lipolytic enzymes with 3 different incubation times were applied to reach the target ripened white cheese flavour and free fatty acid (FFA) profiles, volatile compounds and sensory properties were investigated and the relationships between these properties were evaluated. Results showed that a balance in FFA profile is important. Samples contained nearly 19% butanoic acid in total volatiles and in the range of 10.7–12.3% volatile FFA in total FFA were desirable. During lipolysis, 17 new volatiles were formed, and most of the acids and esters among them are compounds commonly found in ripened white cheese. Moreover, absence of n-aldehydes was desirable for ripened white cheese flavour and lipolysed samples did not contain n-aldehydes. Briefly, lipolysis is critical in the formation of ripened white cheese flavour and two different enzyme-incubation time combinations (24 h with Piccantase® A and 48 h with Lipomod™ 801MDP) were suggested to use in the production of EMC with ripened white cheese flavour.

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Metadata

Authors
Kendirci, P., Salum, P., Bas, D., & Erbay, Z.
Affiliations
  • Izmir Kâtip Çelebi University (TR)
  • Adana Science and Technology University (TR)
Corresponding author
Erbay, Zafer
ORCID
Venue
Food and Bioproducts Processing
Publisher
Elsevier BV
Published
2020-07
Volume
122
Pages
230-244
ISSN
0960-3085 (ISSN-L)
DOI
10.1016/j.fbp.2020.05.010
OpenAlex
W3033310254
Cited by
46
References
2
Citations by year
2025: 8 · 2024: 5 · 2023: 13 · 2022: 9 · 2021: 11
FWCI
5.35
Type
journal article
Language
en
Open access
closed
Licence
Locations
Food and Bioproducts Processing (publishedVersion)
Funders
Türkiye Bilimsel ve Teknolojik Araştirma Kurumu (115O229)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Enzyme Catalysis and Immobilization
Keywords
enzyme-modified cheese, lipolytic enzymes, lipolysis, butyrate, volatile compounds, sensory properties, proteolysis

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