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