Effect of Lipolytic Enzymes on Sensory Properties of Low-Fat Cheeses-Reference-Cited by-同舟云学术

Effect of Lipolytic Enzymes on Sensory Properties of Low-Fat Cheeses

Published:2023-12-06 Issue: Volume: Page:61-65
ISSN:2073-4018
Container-title:Cheese- and buttermaking
language:en
Short-container-title:

Author:

Mordvinova Valentina¹,Delitskaya Irina¹,Sviridenko Galina²,Vakhrusheva Dar'ya¹

Affiliation:

1. All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V.M. Gorbatov Federal Research Center for Food Systems

2. All-Russian Scientific Research Institute of Butter- and Cheesemaking - Branch of V.M. Gorbatov Federal Research Center for Food Systems

Abstract

Lipolytic enzymes can improve the sensory profile of low-fat cheeses. In this study, bovine lipase improved the flavor of semi-hard cheese with a 30.0% fat mass fraction.

Publisher

Kemerovo State University

Subject

General Arts and Humanities

Reference12 articles.

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