Microstructure, free amino acids and free fatty acids in Domiati cheese treated with β-galactosidase

✍ Scribed by El-Zayat, A. I.

• Publisher: John Wiley and Sons
• Year: 1987
• Tongue: English
• Weight: 597 KB
• Volume: 31
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19870310105

✦ Synopsis

Domiati cheese was made from partially lactose hydrolyzed fresh milk and examined for the microstructure, the free amino acids, and the free fatty acids when young and after two months.

The addition of /?-galactosidase to cheese milk before renneting enhanced the fusion of protein and the formation of more homogenious structure of submicelles compared to control, as well as produced a good quality cheese of I .5--2.5 fold free amino acids and free fatty acids as much as those ofcontrol. The differences were particularly great in respect of serine, phenylalanine, aspartic acid, glutamic acid, myristic acid, palmatic acid and oleic acid.