The effect of accelerated ripening by encapsulated protease and lipase on texture of brined cheese

Document Type : Research Paper



In this study, the effect of accelerated ripening with encapsulated protease and lipase on physiochemical properties such as fat and moisture, texture and microstructure of brined cheese was investigated. Addition of lipase increases hardness by reducing fat globules diameter and increasing casein matrix junction. It also decreases brittleness by fat degradation which is responsible for plasticizing effect. The number and the mean diameter of fat globules which were entrapped in casein network were affected by levels of added lipase. Encapsulated protease decreases hardness and brittleness of brined cheese by casein degradation to low molecular weight peptides and amino acids.., . ...,


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