Effect of Lipolytic Enzymes on Sensory Properties of Low-Fat Cheeses

2. All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V.M. Gorbatov Federal Research Center for Food Systems

Uglich, Russian Federation

3. All-Russian Research Institute of Butter and Cheese Production, Gorbatov Federal Center for Food Systems

Uglich, Russian Federation

4. All-Russian Research Institute of Butter and Cheese Production, Gorbatov Federal Center for Food Systems

Uglich, Russian Federation

Type:

Article

DOI:

https://doi.org/10.21603/2073-4018-2023-4-14

Pages:

from 61 to 65

Status:

Published

Received:

04.09.2023

Accepted:

01.11.2023

Published:

06.12.2023

Subject area:

UDK 63 Сельское хозяйство. Лесное хозяйство. Охота. Рыбное хозяйство

Language:

Russian, English

Keywords:

low-fat cheese, lipolytic enzymes, ripening, sensory properties

Abstract and keywords

Abstract (English):
Lipolytic enzymes can improve the sensory profile of low-fat cheeses. In this study, bovine lipase improved the flavor of semi-hard cheese with a 30.0% fat mass fraction.

Keywords:
low-fat cheese, lipolytic enzymes, ripening, sensory properties

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References

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