15B-1 |
Effects of low doses of lipase and protease on texture and flavor of Cheddar cheese |
I. N. A. ASHIE1, S. A. Madkor1, and M. A. Drake2. (1) Applied Discovery, Novozymes North America Inc., 77 Perry Chapel Church Rd., PO Box 576, Franklinton, NC 27525, (2) Dept. of Food Science, North Carolina State Univ., Box 7624, Raleigh, NC 27695-7624 The activities of endo- and exogenous enzymes in cheese and other dairy products have significant influence on product texture, flavor, and other characteristics. This study was aimed at establishing minimum concentrations for protease and lipase side activities in ingredients meant for cheese manufacture. Standardized milk treated with different doses of lipase (50-500 LU/L milk) and protease (25-50 LAPU/L milk) was used in the manufacture of Cheddar cheese. Cheeses were stored at 10oC for 12 weeks. Samples were evaluated every two weeks by a trained descriptive analysis panel for texture and flavor characteristics. Texture was also analyzed instrumentally by Texture Profile Analysis (TPA) for correlation with sensory results. Results showed that all cheeses were characterized by cooked/milky, whey, and milkfat/ lactone flavors throughout storage and there were no significant differences between treatments regarding these flavor attributes. Cheeses also showed increased free fatty acid (FFA) flavors in proportion to the added lipase concentration (p<0.05). Cheeses made with 50 LU/L milk, however, showed no changes in FFA flavor throughout storage. Cheeses made from milk with protease at a dose of 25 LAPU/L milk showed significant changes (p<0.05) in firmness and other texture characteristics without increased bitterness. Instrumental and sensory texture measurements were correlated (p<0.05). These results indicate that concentrations of lipase (50LU/L milk) and protease (<25 LAPU/L milk) can be used to provide flavor and texture characteristics to cheese without extreme bitterness or FFA flavor. TPA or descriptive sensory analysis can be used for cheese texture evaluation.
Session 15B, Dairy Foods: Chemistry, microbiology and sensory analysis of various cheeses
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