The effect of accelerated lipolysis on the rheological properties of UFFeta cheese

A commercial pregastric lipase was used to accelerate lipolysis of Ultrafiltered-Feta (UF-Feta) cheese. The frequency sweep test was used to evaluate storage modulus (G'), loss modulus (G) and loss tangent [tan (δ)] of cheese samples during ripening period (3, 20, 40 and 60 days) with different amounts of added lipase (0, 2, 4 and 6 g/100 kg retentate). With development of ripening and increasing lipase level, storage and loss moduli increased at varying rates. The rate of increase in G' was greater than that in G resulting in a reduction in tan (δ). Due to the disruption of fat globules and proteolysis, protein matrix rearranged and formed a more compact texture containing aggregates of casein.

کلیدواژه ها:

Rheology ، Pregastric lipase ، UF-Feta cheese ، loss modulus ، loss tangent