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- Jahadi, Mahshid; Khosravi‐Darani, Kianoush; Ehsani, Mohammad R; Mozafari, Mohammad R; Saboury, Ali A; Zoghi, Alaleh; Mohammadi, Mehrdad
- International journal of dairy technology 2016 v.69 no.1 pp. 57-62
- ripening, etc ; heat; models; proteolysis; response surface methodology; sensory properties; white cheeses; Show all 7 Subjects
- ... In this study, Flavourzyme was encapsulated in liposomes to accelerate the ripening of Iranian white cheese. Liposomal enzyme was prepared using a modified heating method. The influence of enzyme content, ripening time and curd retention in saturated brine on proteolysis indices and sensory perception was investigated using response surface methodology. The most influential factor on proteolysis i ...