Acceleration of Swiss cheese ripening by microbial lipase without affecting its quality characteristics

Author:

Rani Sapna,Jagtap Sharmili

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference36 articles.

1. Aminifar M, Emam-Djomeh Z (2014) Changes of texture, microstructure and free fatty acid contents of Lighvan cheese during accelerated ripening with Lipase. J Agric Sci Tech 16:113–123

2. Aminifar M, Hamedi M, Enam-Djomeh Z, Mehdinia A (2010) Microstructural, compositional and textural properties during ripening of Lighvan cheese, a traditional raw sheep cheese. J Texture Stud 41:579–593

3. A.O.A.C. (2000) Official methods of analysis, 17th edn. Association of Official Analytical Chemists International, Maryland

4. Aravindan R, Anbumathi P, Viruthagiri T (2007) Lipase applications in food industry. Indian J Biotechnol 6:141–158

5. Barron LJ, Hernández I, Bilbao A et al (2004) Changes in lipid fractions and sensory properties of Idiazabal cheese induced by lipase addition. J Dairy Res 71:372–379

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