Effects of Capsule Materials on the Textural and Sensory Characteristics of Kashar Cheese Ripened with Encapsulated Lipase and Protease

MUSA S. AKIN; MUTLU. B. GULER-AKIN
Harran University, Agricultural Faculty, Department of Food Engineering, Sanlıurfa, 63100 Turkey

Abstract

Akin, M. S., M. B. Guler-Akın, 2017. Effects of capsule materials on the textural and sensory characteristics of Kashar cheese ripened with encapsulated lipase and protease. Bulg. J. Agric. Sci., 23 (2): 330–337

In this study, lipase and protease enzymes cocktails encapsulated in k-karragenan, gellan and sodium alginate by using emulsion and extrusion techniques were added in cheese milk together with rennet. The effects of the encapsulating material and ripening period on the textural and sensory characteristics of Kashar cheese were investigated. The study demonstrated that capsule materials signifi cantly affected textural and sensory characteristics of Kashar cheese ripened with encapsulated enzyme cocktails. Cheeses treated with k-carrageenan capsules showed poor textural properties and the lowest sensory scores. Sodium alginate capsules disrupted under cheese manufacturing conditions appeared to be more suitable in accelerating cheese ripening than gum capsules.

Key words: Kashar cheese, enzyme encapsulation, sensory, textural properties

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