The Influence of Lipolytic Enzymes on the Content of Fatty Acids from Holland Cheese

  • Mirela JIMBOREAN University of Agricultural Sciences and Veterinary Medicine, Faculty of Agriculture, Cluj-Napoca
  • Cornel LASLO University of Agricultural Sciences and Veterinary Medicine, Mănăştur
  • Dorin TIBULCA University of Agricultural Sciences and Veterinary Medicine
  • Constantin BELE University of Agricultural Sciences and Veterinary Medicine
  • Adela PINTEA University of Agricultural Sciences and Veterinary Medicine
  • Adriana PAUCEAN University of Agricultural Sciences and Veterinary Medicine
  • Aurora TIBULCA S.C. RAAL S.A., Bistriţa
Keywords: physical-chemical indicators, fatty acids, cheese ripening, lipolytic enzymes

Abstract

The aim of the present paper is to study the variation of fatty acids content during the ripening of semihard cheese (type Holland), after adding in the milk, used for the coagulation, of a lipolytic enzymes, and the comparison with the data obtained from the analysis of a witness cheese (without enzymes added) obtained and ripen in the same technological conditions. For investigations were collected and analyzed samples at different times during ripening.
Published
2010-10-29