تأثیر تیمار آنزیمی لیپاز با منشاء گاوی و بزی بر ویژگیهای رنگ و برخی خواص فیزیکوشیمیایی پنیر سفید فرآپالوده طی دوره نگهداری.

The process of cheese production and ripening takes place with the help of an inclusive range of diverse and continuous biochemical reactions, which, if balanced, lead to the production of products with very desirable quality characteristics, including color and physicochemical properties. In this study, the kid goat and calf lipases at the levels of 0.1, 0.2, 0.3, and 0.4 g (per 100 Kg retentate) were used in the production of ultrufiltrated Iranian white cheeses. The effect of lipase treatment on color parameters (L*, a* and b* values) and some physicochemical properties (acidity, moisture, protein and fat) of the product were evaluated. The cheese sample without enzymatic treatment considered as control and its color and physicochemical properties was compared with other cheese samples during 90 days of storage period. Analysis of variance showed that the lipase enzyme significantly increased L*and b*index values of the cheese samples but it had not significant effect on the a*index. Furthermore, the time of storage caused a significant increase in these color parameters. Treatment with lipase and storage time had also significant effect on the physicochemical parameters. In general, by increasing the amount of lipase, and storage period, the amounts of acidity, moisture and protein increased and fat content decreased meaningfully. The results of this study revealed that by using 0.3 -0.4 g lipase, particularly kid goat lipase, an ultrafiltrated Iranian white cheese with an acceptable quality can be produced. [ABSTRACT FROM AUTHOR]