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Zafer Erbay - One of the best experts on this subject based on the ideXlab platform.
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Production of Enzyme-Modified Cheese (EMC) with ripened white Cheese flavour: II- effects of lipases
Food and Bioproducts Processing, 2020Co-Authors: Perihan Kendirci, Pelin Salum, Deniz Baş, Zafer ErbayAbstract:Abstract Enzyme-Modified Cheeses (EMCs) have been used uniquely to enhance the Cheese flavour in processed foods. In this paper, effects of lipolytic enzymes during EMC production were investigated. EMC with ripened white Cheese flavour was produced by a two-stage process in which proteolysis is followed by lipolysis. The results of proteolysis as the first stage were discussed in our previous report ( Bas et al., 2019 ). In the present paper, four different commercial lipolytic enzymes with 3 different incubation times were applied to reach the target ripened white Cheese flavour and free fatty acid (FFA) profiles, volatile compounds and sensory properties were investigated and the relationships between these properties were evaluated. Results showed that a balance in FFA profile is important. Samples contained nearly 19% butanoic acid in total volatiles and in the range of 10.7–12.3% volatile FFA in total FFA were desirable. During lipolysis, 17 new volatiles were formed, and most of the acids and esters among them are compounds commonly found in ripened white Cheese. Moreover, absence of n-aldehydes was desirable for ripened white Cheese flavour and lipolysed samples did not contain n-aldehydes. Briefly, lipolysis is critical in the formation of ripened white Cheese flavour and two different enzyme-incubation time combinations (24 h with Piccantase® A and 48 h with Lipomod™ 801MDP) were suggested to use in the production of EMC with ripened white Cheese flavour.
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Optimization of Headspace Solid-phase Microextraction for the Analysis of Volatile Compounds of High-fat Dairy Powders
Food Analytical Methods, 2019Co-Authors: Pelin Salum, Zafer ErbayAbstract:Optimization of main extraction parameters of the headspace solid-phase microextraction (SPME) method for two high-fat dairy powders with distinctly different volatile profiles was performed with response surface methodology. While cream powder (60% fat content) has a weak odor, Enzyme-Modified Cheese powder (EMC) (35% fat content) is known with its intense flavor generated by high degrees of proteolysis and lipolysis. Extraction time, extraction temperature, and agitation speed were selected as optimization factors. Eight different volatile compounds isolated from cream powder and ten volatiles detected in EMC powder in varied molecular weight, boiling temperature, and organic classes were selected as optimization responses to express the overall extraction efficiency and volatile profile of powders. Optimization was performed to obtain the highest extraction efficiency for each response. It is suggested to use the SPME conditions at 56.2 °C for 70.8 min with 250 rpm for the isolation of volatiles in cream powder whereas the extraction temperature, time, and agitation speed were optimized for EMC powders as 53.4 °C, 63.2 min, and 250, respectively.
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Production of Enzyme-Modified Cheese (EMC) with ripened white Cheese flavour: I-effects of proteolytic enzymes and determination of their appropriate combination
Food and Bioproducts Processing, 2019Co-Authors: Deniz Baş, Perihan Kendirci, Pelin Salum, Gokce Govce, Zafer ErbayAbstract:Abstract Enzyme-Modified Cheeses (EMCs) are used uniquely to enhance the Cheese flavour in processed foods. Here we report, for the first time, the results from proteolysis process of the two-stage production of EMC with ripened white Cheese flavour. Proteolytic ripening parameters, sensory properties, and volatile compounds were investigated to reach a target Cheese flavour and the relationships between these properties were evaluated. Individual and combined effects of commercial proteolytic enzymes were studied and conditions for the production of EMC with ripened white Cheese flavour were determined. Results showed the importance of phenol, 2-undecanone, and 3-methyl-1-butanol on Cheese flavour strength and overall acceptability of EMC. Although a single parameter is not enough to evaluate the dynamic nature of the formation of bitterness, TCASN/WSN and PTASN/WSN ratios were suggested to be useful parameters in determining the appropriate degree of proteolysis and in evaluating the bitterness.
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Investigation of lipolytic and proteolytic ripening degrees of enzyme- modified dairy products manufactured in Turkey
2017Co-Authors: Zafer Erbay, Pelin Salum, Gokce GovceAbstract:Süt ürünlerinin doğrudan tüketiminin yanı sıra, son yıllarda endüstriyel üretimde lezzet arttırıcı olarak kullanılmasının arttığı görülmektedir. Peynirler başta olmak üzere, süt ürünlerinin özgün lezzeti uzun olgunlaşma süreçleri sonucunda gerçekleşmektedir. Olgunlaşma sürecinin kontrollü koşullarda, enzimatik reaksiyonlarla taklit edilmesi ile hedeflenen özgün lezzete çok kısa sürelerde ulaşmak mümkündür. Enzim modifiye süt ürünleri olarak isimlendirilen bu ürünlerin gıda endüstrisinde katkı maddesi olarak kullanımı yaygındır. Ülkemizde bu ürünlerin üretimlerine son yıllarda başlanmıştır, ancak bu üretimlerde geleneksel lezzetlerin üretimleri henüz gerçekleştirilememiştir. Bu çalışmada, ülkemizde üretilen 8 farklı enzim modifiye peynir (EMP) ve 2 farklı enzim modifiye tereyağı örnekleri piyasadan toplanmış, bu örneklerin temel kimyasal özellikleri, serbest yağ asidi bileşimi ve miktarları ile proteolitik olgunlaşma düzeyleri analiz edilmiştir. Koyun ve keçi peyniri lezzetlerinde üretilen EMP'lerde hem proteoliz, hem de lipoliz parçalanma ürünlerinin çok olduğu, Edam'da ise bu bileşiklerle daha az karşılaşıldığı belirlenmiştir. Parmesan ve Cheddar lezzetinin EMP olarak üretiminde proteolitik olgunlaşmanın yüksek düzeylerde gerçekleştirildiği, peynirimsi lezzetin üretiminde ise lipolizin ön plana çıktığı saptanmıştır. Farklı peynir lezzetlerinin elde edilmesi için çok farklı lipolitik ve proteolitik olgunlaşma düzeylerine ulaşıldığı görülmüştürThe usage of dairy products as flavor enhancer is recently increased in addition to the direct consumption. The specific flavor of dairy products, especially Cheeses, can be obtained after long ripening processes. It is possible to mimic the ripening process and to develop specific flavor in a short time under controlled conditions by the aid of enzymatic reactions. These products which are named as enzymemodified dairy products are widely used as food additive. Enzyme modified dairy products are recently begun to be produced in Turkey. However, the enzyme modified dairy products with traditional flavors have yet to be produced in Turkey. In the present study, 8 different Enzyme-Modified Cheese (EMC) and 2 different Enzyme-Modified butter samples which were commercially manufactured in Turkey were supplied and the principle chemical properties, free fatty acid content & amounts, and proteolytic ripening degrees of them were analyzed. The EMCs produced with sheep and goat flavors had high amounts of proteolytic and lipolytic ripening degradation products, while EMC with Edam flavor had low amounts. It is detected that Parmesan and Cheddar EMCs had high proteolytic ripening degrees, whereas EMC with cheesy flavor came to the front with its high lipolytic ripening degree. It is concluded that varied proteolytic and lipolytic ripening degrees were achieved to produce different Cheese flavor
Pelin Salum - One of the best experts on this subject based on the ideXlab platform.
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Production of Enzyme-Modified Cheese (EMC) with ripened white Cheese flavour: II- effects of lipases
Food and Bioproducts Processing, 2020Co-Authors: Perihan Kendirci, Pelin Salum, Deniz Baş, Zafer ErbayAbstract:Abstract Enzyme-Modified Cheeses (EMCs) have been used uniquely to enhance the Cheese flavour in processed foods. In this paper, effects of lipolytic enzymes during EMC production were investigated. EMC with ripened white Cheese flavour was produced by a two-stage process in which proteolysis is followed by lipolysis. The results of proteolysis as the first stage were discussed in our previous report ( Bas et al., 2019 ). In the present paper, four different commercial lipolytic enzymes with 3 different incubation times were applied to reach the target ripened white Cheese flavour and free fatty acid (FFA) profiles, volatile compounds and sensory properties were investigated and the relationships between these properties were evaluated. Results showed that a balance in FFA profile is important. Samples contained nearly 19% butanoic acid in total volatiles and in the range of 10.7–12.3% volatile FFA in total FFA were desirable. During lipolysis, 17 new volatiles were formed, and most of the acids and esters among them are compounds commonly found in ripened white Cheese. Moreover, absence of n-aldehydes was desirable for ripened white Cheese flavour and lipolysed samples did not contain n-aldehydes. Briefly, lipolysis is critical in the formation of ripened white Cheese flavour and two different enzyme-incubation time combinations (24 h with Piccantase® A and 48 h with Lipomod™ 801MDP) were suggested to use in the production of EMC with ripened white Cheese flavour.
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Optimization of Headspace Solid-phase Microextraction for the Analysis of Volatile Compounds of High-fat Dairy Powders
Food Analytical Methods, 2019Co-Authors: Pelin Salum, Zafer ErbayAbstract:Optimization of main extraction parameters of the headspace solid-phase microextraction (SPME) method for two high-fat dairy powders with distinctly different volatile profiles was performed with response surface methodology. While cream powder (60% fat content) has a weak odor, Enzyme-Modified Cheese powder (EMC) (35% fat content) is known with its intense flavor generated by high degrees of proteolysis and lipolysis. Extraction time, extraction temperature, and agitation speed were selected as optimization factors. Eight different volatile compounds isolated from cream powder and ten volatiles detected in EMC powder in varied molecular weight, boiling temperature, and organic classes were selected as optimization responses to express the overall extraction efficiency and volatile profile of powders. Optimization was performed to obtain the highest extraction efficiency for each response. It is suggested to use the SPME conditions at 56.2 °C for 70.8 min with 250 rpm for the isolation of volatiles in cream powder whereas the extraction temperature, time, and agitation speed were optimized for EMC powders as 53.4 °C, 63.2 min, and 250, respectively.
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Production of Enzyme-Modified Cheese (EMC) with ripened white Cheese flavour: I-effects of proteolytic enzymes and determination of their appropriate combination
Food and Bioproducts Processing, 2019Co-Authors: Deniz Baş, Perihan Kendirci, Pelin Salum, Gokce Govce, Zafer ErbayAbstract:Abstract Enzyme-Modified Cheeses (EMCs) are used uniquely to enhance the Cheese flavour in processed foods. Here we report, for the first time, the results from proteolysis process of the two-stage production of EMC with ripened white Cheese flavour. Proteolytic ripening parameters, sensory properties, and volatile compounds were investigated to reach a target Cheese flavour and the relationships between these properties were evaluated. Individual and combined effects of commercial proteolytic enzymes were studied and conditions for the production of EMC with ripened white Cheese flavour were determined. Results showed the importance of phenol, 2-undecanone, and 3-methyl-1-butanol on Cheese flavour strength and overall acceptability of EMC. Although a single parameter is not enough to evaluate the dynamic nature of the formation of bitterness, TCASN/WSN and PTASN/WSN ratios were suggested to be useful parameters in determining the appropriate degree of proteolysis and in evaluating the bitterness.
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Investigation of lipolytic and proteolytic ripening degrees of enzyme- modified dairy products manufactured in Turkey
2017Co-Authors: Zafer Erbay, Pelin Salum, Gokce GovceAbstract:Süt ürünlerinin doğrudan tüketiminin yanı sıra, son yıllarda endüstriyel üretimde lezzet arttırıcı olarak kullanılmasının arttığı görülmektedir. Peynirler başta olmak üzere, süt ürünlerinin özgün lezzeti uzun olgunlaşma süreçleri sonucunda gerçekleşmektedir. Olgunlaşma sürecinin kontrollü koşullarda, enzimatik reaksiyonlarla taklit edilmesi ile hedeflenen özgün lezzete çok kısa sürelerde ulaşmak mümkündür. Enzim modifiye süt ürünleri olarak isimlendirilen bu ürünlerin gıda endüstrisinde katkı maddesi olarak kullanımı yaygındır. Ülkemizde bu ürünlerin üretimlerine son yıllarda başlanmıştır, ancak bu üretimlerde geleneksel lezzetlerin üretimleri henüz gerçekleştirilememiştir. Bu çalışmada, ülkemizde üretilen 8 farklı enzim modifiye peynir (EMP) ve 2 farklı enzim modifiye tereyağı örnekleri piyasadan toplanmış, bu örneklerin temel kimyasal özellikleri, serbest yağ asidi bileşimi ve miktarları ile proteolitik olgunlaşma düzeyleri analiz edilmiştir. Koyun ve keçi peyniri lezzetlerinde üretilen EMP'lerde hem proteoliz, hem de lipoliz parçalanma ürünlerinin çok olduğu, Edam'da ise bu bileşiklerle daha az karşılaşıldığı belirlenmiştir. Parmesan ve Cheddar lezzetinin EMP olarak üretiminde proteolitik olgunlaşmanın yüksek düzeylerde gerçekleştirildiği, peynirimsi lezzetin üretiminde ise lipolizin ön plana çıktığı saptanmıştır. Farklı peynir lezzetlerinin elde edilmesi için çok farklı lipolitik ve proteolitik olgunlaşma düzeylerine ulaşıldığı görülmüştürThe usage of dairy products as flavor enhancer is recently increased in addition to the direct consumption. The specific flavor of dairy products, especially Cheeses, can be obtained after long ripening processes. It is possible to mimic the ripening process and to develop specific flavor in a short time under controlled conditions by the aid of enzymatic reactions. These products which are named as enzymemodified dairy products are widely used as food additive. Enzyme modified dairy products are recently begun to be produced in Turkey. However, the enzyme modified dairy products with traditional flavors have yet to be produced in Turkey. In the present study, 8 different Enzyme-Modified Cheese (EMC) and 2 different Enzyme-Modified butter samples which were commercially manufactured in Turkey were supplied and the principle chemical properties, free fatty acid content & amounts, and proteolytic ripening degrees of them were analyzed. The EMCs produced with sheep and goat flavors had high amounts of proteolytic and lipolytic ripening degradation products, while EMC with Edam flavor had low amounts. It is detected that Parmesan and Cheddar EMCs had high proteolytic ripening degrees, whereas EMC with cheesy flavor came to the front with its high lipolytic ripening degree. It is concluded that varied proteolytic and lipolytic ripening degrees were achieved to produce different Cheese flavor
Kieran N. Kilcawley - One of the best experts on this subject based on the ideXlab platform.
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Cheese | Enzyme-Modified Cheese
Encyclopedia of Dairy Sciences, 2011Co-Authors: Martin G. Wilkinson, I.a. Doolan, Kieran N. KilcawleyAbstract:This article deals principally with the technology of Enzyme-Modified Cheese (EMC) manufacture and outlines the basis of the current EMC manufacturing processes with an emphasis on the role of emulsification of substrate and the use of exogenous enzymes to develop an intense EMC flavor. Overall, the EMC technology delivers high-intensity Cheese flavors for inclusion into a wide range of processed consumer foods. EMC technology has developed from studies of Cheese flavors produced using a curd slurry technique. The original EMC process involved mixing fresh curd and NaCl solution to make an emulsion of approximately 40% solids. Enzymes and preservatives were added, and the slurry was incubated at 30 °C for 4–5 days with daily agitation, after which the characteristic Cheese flavors were developed. This work demonstrated the potential for rapidly generating a range of intense Cheese flavors from Cheese substrates by modification of process parameters. The basic manufacturing process for EMC as outlined in this article still involves the use of Cheese curd substrates, which are heat-treated, emulsified, and incubated with exogenous proteinases, peptidases, and lipases, and finally heat-inactivated. In common with natural Cheese, EMC flavors are generated through the proteolytic and lipolytic pathways, but in a physicochemical environment that differs markedly from that of natural Cheese. The degree of protein and lipid hydrolysis in EMC is generally much higher than that found in natural Cheese. Lipolysis in particular appears to play a significant role in the generation of flavor and aroma in EMC, which is in contrast to the case of natural Cheese varieties such as Cheddar and Gouda, where the role of lipolysis is less clear. Despite the economic importance of this product range, there is a lack of detailed published information on the mechanisms of flavor development and the role of individual enzymes and starter cultures in the development of EMC flavor. In this article, new and emerging applications for EMCs are highlighted, including their use in acceleration of natural Cheddar Cheese ripening and their potential as a source of bioactive peptides.
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Proteolysis development in Enzyme-Modified Cheddar Cheese using natural and recombinant enzymes of Lactobacillus rhamnosus S93.
Food Chemistry, 2010Co-Authors: Sorayya Azarnia, Byong H. Lee, Varoujan A. Yaylayan, Kieran N. KilcawleyAbstract:Abstract Proteolysis in Enzyme-Modified Cheese was investigated with natural crude enzyme or recombinant aminopeptidase, both derived from Lactobacillus rhamnosus S93 in the presence of a commercial proteinase, Neutrase. For production of Enzyme-Modified Cheeses, a Cheese slurry was produced and pre-incubated with Neutrase. Natural enzyme or recombinant aminopeptidase (50 units 200 g −1 slurry) was added alone or in combination to the Cheese slurries, which were then incubated anaerobically under vacuum at 37 °C for 1, 3 and 6 d. The greatest levels of phosphotungstic acid soluble nitrogen and free amino acids were observed in the Enzyme-Modified Cheese containing natural enzyme followed by the one treated with a combination of the natural enzyme and recombinant aminopeptidase. The Enzyme-Modified Cheese containing the recombinant aminopeptidase alone resulted in the complete disappearance of proline after 1 d of maturation time.
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The Use of Viable and Heat-shocked Lactobacillus helveticus DPC 4571 in Enzyme-Modified Cheese Production
Food Biotechnology, 2007Co-Authors: Byong H. Lee, Kieran N. Kilcawley, Martin G. Wilkinson, J.a. Hannon, S. Y. Park, Tom P. BeresfordAbstract:The use of viable or attenuated Lactobacillus helveticus DPC 4571 for use in Enzyme-Modified Cheese production was assessed. Optimal heat shocking conditions for attenuation of DPC 4571 were found to be 69°C for 25 sec. Enzyme-Modified Cheese was produced from an emulsion of pre-hydrolysed rennet curd, water, and butter fat. This substrate was heat-treated and inoculated with either an equivalent level of viable or attenuated cells of DPC 4571 and further incubated under controlled conditions. The heat-treated products produced using attenuated DPC 4571 had a preferred sensory character with strong cheesy savory notes, enhanced secondary proteolysis, and more key volatile flavor compounds than those produced with viable DPC 4571. However, prolonged incubation (>16 h) resulted in growth of advantageous enterococci, which adversely influenced the sensory profile.
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A novel two-stage process for the production of Enzyme-Modified Cheese
Food Research International, 2006Co-Authors: Kieran N. Kilcawley, Martin G. Wilkinson, Patrick F. FoxAbstract:A novel method to generate Enzyme-Modified Cheese (EMC) was developed. Initially a range of proteolysed products were produced from flavourless curd substrate using combinations of proteinases and peptidase hydrolysed to a set level of primary proteolysis. One product was selected based on ranked sensory preference analysis and subsequently further hydrolysed to a set degree of lipolysis using various lipases to create a selection of EMC products. These EMCs were compared to a target commercial Cheddar-type EMC, deemed to have a flavour profile close to natural Cheddar Cheese. The sensory profile of each EMC generated were similar and not unlike the target EMC, however, greater diversity of flavour may be achieved by reducing the extent of lipolysis and/or increasing levels of free glutamate. The process demonstrates the potential to create a wide range of Enzyme-Modified Cheese flavours from a single substrate using combinations of enzymes under controlled conditions.
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Production of ingredient-type cheddar Cheese with accelerated flavor development by addition of Enzyme-Modified Cheese powder.
Journal of dairy science, 2006Co-Authors: J.a. Hannon, Kieran N. Kilcawley, Martin G. Wilkinson, Conor M. Delahunty, Tom P. BeresfordAbstract:Fast-ripened Cheddar Cheeses for ingredient purposes were produced by addition of a dried Enzyme-Modified Cheese (EMC; 0.25 and 1 g/100 g of milled curd) at the salting stage during a standard Cheddar Cheese-making procedure. Populations of starter and nonstarter lactic acid bacteria (NSLAB), levels of proteolysis and lipolysis, volatile analysis, and flavor development (by quantitative descriptive sensory analysis) were monitored over a 6-mo ripening period. Levels of free AA and free fatty acids were elevated in the experimental Cheeses on d 1 because of inclusion of the EMC. Counts of NSLAB were also elevated in the experimental Cheeses compared with the control Cheese from the start of ripening. Levels of free AA were slightly elevated in the experimental Cheeses at 1, 2, and 4 mo, but significantly greater accumulations were detected by 6 mo of ripening, with His, Leu, and glutamate reflecting the greatest increases. Levels of long-chain free fatty acids increased up to 2 mo, indicating an initial stimulation of lipolysis, but had decreased by 6 mo, indicating greater catabolism, probably caused by NSLAB and increased starter lysis. Principal component analysis of the volatile compounds showed few differences in the aroma profiles among the Cheeses up to 4 mo of ripening, but a large separation of the Cheeses supplemented with EMC relative to the control was observed by 6 mo. Sensory analysis of the Cheeses with added EMC showed an acceleration of 2 mo in flavor development compared with the control Cheese with the addition of 1 g/100 g of EMC developing a flavor profile at 4 mo similar to the control Cheese at 6 mo of ripening. However, atypical Cheddar flavors developed on prolonged storage. This study shows the potential of adding EMC during Cheddar production to produce a fast-ripened ingredient-type Cheddar Cheese.
Perihan Kendirci - One of the best experts on this subject based on the ideXlab platform.
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Production of Enzyme-Modified Cheese (EMC) with ripened white Cheese flavour: II- effects of lipases
Food and Bioproducts Processing, 2020Co-Authors: Perihan Kendirci, Pelin Salum, Deniz Baş, Zafer ErbayAbstract:Abstract Enzyme-Modified Cheeses (EMCs) have been used uniquely to enhance the Cheese flavour in processed foods. In this paper, effects of lipolytic enzymes during EMC production were investigated. EMC with ripened white Cheese flavour was produced by a two-stage process in which proteolysis is followed by lipolysis. The results of proteolysis as the first stage were discussed in our previous report ( Bas et al., 2019 ). In the present paper, four different commercial lipolytic enzymes with 3 different incubation times were applied to reach the target ripened white Cheese flavour and free fatty acid (FFA) profiles, volatile compounds and sensory properties were investigated and the relationships between these properties were evaluated. Results showed that a balance in FFA profile is important. Samples contained nearly 19% butanoic acid in total volatiles and in the range of 10.7–12.3% volatile FFA in total FFA were desirable. During lipolysis, 17 new volatiles were formed, and most of the acids and esters among them are compounds commonly found in ripened white Cheese. Moreover, absence of n-aldehydes was desirable for ripened white Cheese flavour and lipolysed samples did not contain n-aldehydes. Briefly, lipolysis is critical in the formation of ripened white Cheese flavour and two different enzyme-incubation time combinations (24 h with Piccantase® A and 48 h with Lipomod™ 801MDP) were suggested to use in the production of EMC with ripened white Cheese flavour.
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Production of Enzyme-Modified Cheese (EMC) with ripened white Cheese flavour: I-effects of proteolytic enzymes and determination of their appropriate combination
Food and Bioproducts Processing, 2019Co-Authors: Deniz Baş, Perihan Kendirci, Pelin Salum, Gokce Govce, Zafer ErbayAbstract:Abstract Enzyme-Modified Cheeses (EMCs) are used uniquely to enhance the Cheese flavour in processed foods. Here we report, for the first time, the results from proteolysis process of the two-stage production of EMC with ripened white Cheese flavour. Proteolytic ripening parameters, sensory properties, and volatile compounds were investigated to reach a target Cheese flavour and the relationships between these properties were evaluated. Individual and combined effects of commercial proteolytic enzymes were studied and conditions for the production of EMC with ripened white Cheese flavour were determined. Results showed the importance of phenol, 2-undecanone, and 3-methyl-1-butanol on Cheese flavour strength and overall acceptability of EMC. Although a single parameter is not enough to evaluate the dynamic nature of the formation of bitterness, TCASN/WSN and PTASN/WSN ratios were suggested to be useful parameters in determining the appropriate degree of proteolysis and in evaluating the bitterness.
Deniz Baş - One of the best experts on this subject based on the ideXlab platform.
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Production of Enzyme-Modified Cheese (EMC) with ripened white Cheese flavour: II- effects of lipases
Food and Bioproducts Processing, 2020Co-Authors: Perihan Kendirci, Pelin Salum, Deniz Baş, Zafer ErbayAbstract:Abstract Enzyme-Modified Cheeses (EMCs) have been used uniquely to enhance the Cheese flavour in processed foods. In this paper, effects of lipolytic enzymes during EMC production were investigated. EMC with ripened white Cheese flavour was produced by a two-stage process in which proteolysis is followed by lipolysis. The results of proteolysis as the first stage were discussed in our previous report ( Bas et al., 2019 ). In the present paper, four different commercial lipolytic enzymes with 3 different incubation times were applied to reach the target ripened white Cheese flavour and free fatty acid (FFA) profiles, volatile compounds and sensory properties were investigated and the relationships between these properties were evaluated. Results showed that a balance in FFA profile is important. Samples contained nearly 19% butanoic acid in total volatiles and in the range of 10.7–12.3% volatile FFA in total FFA were desirable. During lipolysis, 17 new volatiles were formed, and most of the acids and esters among them are compounds commonly found in ripened white Cheese. Moreover, absence of n-aldehydes was desirable for ripened white Cheese flavour and lipolysed samples did not contain n-aldehydes. Briefly, lipolysis is critical in the formation of ripened white Cheese flavour and two different enzyme-incubation time combinations (24 h with Piccantase® A and 48 h with Lipomod™ 801MDP) were suggested to use in the production of EMC with ripened white Cheese flavour.
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Production of Enzyme-Modified Cheese (EMC) with ripened white Cheese flavour: I-effects of proteolytic enzymes and determination of their appropriate combination
Food and Bioproducts Processing, 2019Co-Authors: Deniz Baş, Perihan Kendirci, Pelin Salum, Gokce Govce, Zafer ErbayAbstract:Abstract Enzyme-Modified Cheeses (EMCs) are used uniquely to enhance the Cheese flavour in processed foods. Here we report, for the first time, the results from proteolysis process of the two-stage production of EMC with ripened white Cheese flavour. Proteolytic ripening parameters, sensory properties, and volatile compounds were investigated to reach a target Cheese flavour and the relationships between these properties were evaluated. Individual and combined effects of commercial proteolytic enzymes were studied and conditions for the production of EMC with ripened white Cheese flavour were determined. Results showed the importance of phenol, 2-undecanone, and 3-methyl-1-butanol on Cheese flavour strength and overall acceptability of EMC. Although a single parameter is not enough to evaluate the dynamic nature of the formation of bitterness, TCASN/WSN and PTASN/WSN ratios were suggested to be useful parameters in determining the appropriate degree of proteolysis and in evaluating the bitterness.