Abstract:
The aim of this study was to investigate the effec
t of the addition of commercial lipase
in various forms on the acceleration of the ripenin
g of UF-Feta cheese. Commercial lipase
from
Aspergillus
niger
was encapsulated by using silica composition based
on Sol-Gel
method. Lipase was then added to cheeses in three f
orms, namely, free lipase,
encapsulated lipase, and encapsulated lipase with A
rabic gum. Lipase was added to the
retentate in the ratio of 4 g:100 kg. The effects o
f free lipase, encapsulated lipase, and
encapsulated lipase with Arabic gum on lipolysis, q
uantity of free water, bounded water,
and chemical compounds were studied during the 60 d
ays of ripening. Based on FTIR
analysis, encapsulated lipases were completely rele
ased from the capsules during the first
15 days of ripening period. The greatest amount of
lipolysis was detected in free lipase
samples, compared to encapsulated and encapsulated
with Arabic gum treatments.
Thermal analysis of all treatments indicated that l
ipolysis could affect the free and
bounded water content by decreasing both of them fr
om the 15
th
to 60
th
days of ripening.
The amount of salt, moisture, and fat changed durin
g the first 15 days of ripening
significantly (P< 0.05). In comparison with free or
encapsulated lipase, the encapsulated
lipase with Arabic gum caused more changes in types
of water and chemical compositions
because the produced emulsions were uniform.
Keywords:
Bound water, Encapsulation, Free water, Lipolysis.
