Enhancement of Blue cheese flavour using sodium dodecylsulphate and lipase

Abstract

Accelerated Blue cheese ripening as affected by addition of sodium dodecylsulphate (SDS) in levels of 0.05 or 0.075% alone or SDS (0.05 or 0.0750/,) + lipase was studied. There were no effects on the cheese chemical composition by addition to the cheese curd of SDS or SDS/lipase combination, except for an increase in titratable acidity of cheese. Proteolysis, lipolysis and carbonyl formation were enhanced in Blue cheese treated with SDS alone. Addition of lipase with SDS greatly increased lipolysis and carbonyl formation but it did not increase proteolysis as SDS alone.Organoleptic evaluation indicated that addition of SDS alone or in combination with lipase enhanced the development of texture and flavour of cheese and improved Penicilliurn roqueforri distribution throughout the cheese. Cheese treated with SDS (0.075%) and lipase showed higher quality than the other cheeses.

Some Factors Affecting “Brie” Like Cheese Properties

“…This could be due to the higher moisture contents and the more rate of proteolysis in cows , milk cheese compared with buffaloes , milk cheese. The obtained results agreement with those reported by Farag et al, (1992).…”

Impact of Neutral Amino Acids and Sodium Dodecyl Sulphate on Ripening of Kashkaval Cheese

“…Also, Farag et al (1992) stated that addition of SDS to blue cheese curd enhanced the formation of free fatty acids during ripening. All treatments had a significant (p≤ 0.05) increase values of TVFA during storage period.…”

“…Addition of mixture of neutral amino acids (asparagine and leucine) to kashkaval cheese curd enhanced the development of flavour characteristics and improved body and texture more than all the other treatments. These results could be attributed to the increased accumulation of nitrogenous compounds and total free fatty acids and formation of carbonyl compounds (Farag et al, 1992).…”

“…Moreover the partially effect of SDS (0.05%) on the dissociation of protein was most suitable for giving Romi cheese with highly acceptable score. Also, Farag et al (1992) concluded that the addition of SDS alone or in combination with lipase enhanced the development of texture and flavour in Blue cheese and improved…”