β-Galactosidase in the acceleration of Ras cheese ripening

✍ Scribed by Farahat, S. M. ;Rabie, A. M. ;Baky, A. A. Abdel ;El-Neshawy, A. A. ;Mobasher, S.

• Publisher: John Wiley and Sons
• Year: 1985
• Tongue: English
• Weight: 376 KB
• Volume: 29
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19850290307

✦ Synopsis

An attempt has been carried out to accelerate Ras cheese ripening by pre-treatment of cheese milk with 8-galactosidase. Milk was treated with a 8-galactosidase enzyme preparation, namely lactozym (1 ml/kg milk), at 33 "C for 1 h or at 4 "C for 18 h and used for Ras cheese making. Flavour intensity, formation of soluble nitrogen compounds, free amino acids and liberation of free fatty acids were enhanced in cheese made from 8-galactosidase treated milk. In addition, the ripening period was reduced to 2 months compared with 4 months required for control cheese. Treatment of cheese milk with /?-galactosidase at 4 "C or 33 "C showed a similar effect on the properties of cheese.