Academic Journal
Acceleration of Cheddar Cheese Lipolysis by Using Liposome‐entrapped Lipases
| العنوان: | Acceleration of Cheddar Cheese Lipolysis by Using Liposome‐entrapped Lipases |
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| المؤلفون: | Kheadr, E.E., Vuillemard, J.‐C., El‐Deeb, S.A. |
| المصدر: | Journal of Food Science ; volume 67, issue 2, page 485-492 ; ISSN 0022-1147 1750-3841 |
| بيانات النشر: | Wiley |
| سنة النشر: | 2002 |
| المجموعة: | Wiley Online Library (Open Access Articles via Crossref) |
| الوصف: | Two types of lipase (Palatase M and Lipase 50) were encapsulated in liposomes with trapping efficiencies of 35.9 and 40.3%, respectively. The lipases were incorporated into cheese milk at levels of 0.2, 0.5, and 1.0 lipase units/g fat. Treated cheeses had higher moisture and lower protein, fat, and ash contents than the control cheese and they were less firm, but more elastic and cohesive, than the control cheese. Production of free fatty acids was accelerated by the addition of encapsulated enzymes. Cheeses with up to 0.5 lipase unit/g milk fat had slightly better flavor intensities than control cheese. Cheeses with the highest level of Palatase M and Lipase 50 developed a pronounced soapy off‐flavor after 2 and 3 mo of ripening, respectively. |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| DOI: | 10.1111/j.1365-2621.2002.tb10624.x |
| DOI: | 10.1111/j.1365-2621.2002.tb10624.x/fullpdf |
| الاتاحة: | http://dx.doi.org/10.1111/j.1365-2621.2002.tb10624.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2002.tb10624.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb10624.x/fullpdf |
| Rights: | http://onlinelibrary.wiley.com/termsAndConditions#vor |
| رقم الانضمام: | edsbas.BA77CE06 |
| قاعدة البيانات: | BASE |
| DOI: | 10.1111/j.1365-2621.2002.tb10624.x |
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