초록

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Abstract ▼ AI-Helper

Commercial food grade porcine-pancreatic lipase was incorporated into cheese at two different levels of concentration and ripened at $7^{\circ},\;13^{\circ}\;and\;21^{\circ}C$ Gas chromatographic analysis showed that the pancreatic lipase-treated cheese produced significantly higher level...

Commercial food grade porcine-pancreatic lipase was incorporated into cheese at two different levels of concentration and ripened at $7^{\circ},\;13^{\circ}\;and\;21^{\circ}C$ Gas chromatographic analysis showed that the pancreatic lipase-treated cheese produced significantly higher levels of short-chain free fatty acids than controls. At $21^{\circ}C$ the high level of pancreatic lipase-treated cheese produced medium flavor cheese at 1 wk and close to sharp flavor cheese at 3 wk without causing distinctive defects. The low level of pancreatic lipase-treated cheese developed a number of good quality cheese. They were roughly equivalent to medium and sharp cheeses when ripened at $7^{\circ},\;13^{\circ}\;and\;21^{\circ}C$ for 3 to 15wk. Statistical analyses indicated that there were significant correlations between aged Cheddar flavor and the concentration of c6 as individual short chain free fatty acids (FFA) or C4 and C6 FFA combinations. Pancreatic lipase may be applicable for the accelerated ripening of Cheddar cheese if appropriate conditions are used.

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