EFFECT OF MICROBIAL LIPASE ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF MOTAL TRADITIONAL CHEESE

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

REZAEI A.; MOUSAKHANI A.R.; AZADMARD DAMIRCHI S.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2015 | Volume:13 | Issue:1 (SPECIAL ISSUE) Page(s): 193-202

Download Full-Text

Persian Verion

View:

1,009

Download:

Cites:

Information Journal Paper

Title

EFFECT OF MICROBIAL LIPASE ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF MOTAL TRADITIONAL CHEESE

Author(s)

REZAEI A. | MOUSAKHANI A.R. | AZADMARD DAMIRCHI S. | Issue Writer Certificate

Keywords

MOTAL CHEESEQ2

MICROBIAL LIPASEQ2

FATTY ACIDSQ2

Abstract

The cheese is produced from raw milk without starter microbial culture in tanned sheepskin traditionally. MOTAL CHEESE is semi-hard cheese with a texture, creamly, white, with lot of fat, porous texture and the flavor is rich and spicy. The effect of MICROBIAL LIPASE enzyme addition on the ripening of MOTAL CHEESE was investigated. Commercial MICROBIAL LIPASE (Piccantase A) was added to milk before rennet addition at a level of 0, 0.04, 0.06 and 0.11 g L-1 of cheese milk. Free FATTY ACIDS (FFA) (C2-C18: 1) were analysed in the samples during the ripening period. Total solids, fat, salt, total nitrogen, titratable acidity, acidity index, total free FATTY ACIDS of cheeses slightly increased during the ripening period. Total FFAs and volatile FFA contents in cheeses were affected by the level of MICROBIAL LIPASE and their contents were increased significantly during the ripening period (P<0.01).

Cites

No record.

References

No record.

Cite

APA: Copy

REZAEI, A., MOUSAKHANI, A.R., & AZADMARD DAMIRCHI, S.. (2015). EFFECT OF MICROBIAL LIPASE ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF MOTAL TRADITIONAL CHEESE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13(1 (SPECIAL ISSUE)), 193-202. SID. https://sid.ir/paper/72173/en

Vancouver: Copy

REZAEI A., MOUSAKHANI A.R., AZADMARD DAMIRCHI S.. EFFECT OF MICROBIAL LIPASE ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF MOTAL TRADITIONAL CHEESE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2015;13(1 (SPECIAL ISSUE)):193-202. Available from: https://sid.ir/paper/72173/en

IEEE: Copy

A. REZAEI, A.R. MOUSAKHANI, and S. AZADMARD DAMIRCHI, “EFFECT OF MICROBIAL LIPASE ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF MOTAL TRADITIONAL CHEESE,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 13, no. 1 (SPECIAL ISSUE), pp. 193–202, 2015, [Online]. Available: https://sid.ir/paper/72173/en

Related Journal Papers