Enhancement of Blue cheese flavour using sodium dodecylsulphate and lipase

✍ Scribed by Farag, A. A. ;Aly, M. E. ;El-Alfy, M. B.

• Publisher: John Wiley and Sons
• Year: 1992
• Tongue: English
• Weight: 363 KB
• Volume: 36
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19920360102

✦ Synopsis

Accelerated Blue cheese ripening as affected by addition of sodium dodecylsulphate (SDS) in levels of 0.05 or 0.075% alone or SDS (0.05 or 0.0750/,) + lipase was studied. There were no effects on the cheese chemical composition by addition to the cheese curd of SDS or SDS/lipase combination, except for an increase in titratable acidity of cheese. Proteolysis, lipolysis and carbonyl formation were enhanced in Blue cheese treated with SDS alone. Addition of lipase with SDS greatly increased lipolysis and carbonyl formation but it did not increase proteolysis as SDS alone.

Organoleptic evaluation indicated that addition of SDS alone or in combination with lipase enhanced the development of texture and flavour of cheese and improved Penicilliurn roqueforri distribution throughout the cheese. Cheese treated with SDS (0.075%) and lipase showed higher quality than the other cheeses.