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KMID : 0380619900220030248
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 3 p.248 ~ p.254
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Effects of Food Grade Porcine Pancreatic Lipase on the Production of Short - Chain Fatty Acids and its Contribution
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Abstract
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Commercial food grade porcine-pancreatic lipase was incorporated into cheese at two different levels of concentration and ripened at 7° 13° and 21℃ . Gas chromatographic analysis showed that the pancreatic lipase-treated cheese produced significantly higher levels of short-chain free fatty acids than controls. At 21℃ the high level of pancreatic lipase-treated cheese produced medium flavor cheese at 1 k and close to sharp flavor cheese at 3 wk without causing distinctive defects. The low level of pancreatic lipase-treated cheese developed a number of good quality cheese. They were roughly equivalent to medium and sharp cheeses when ripened at 7° 13° and 21℃ for 3 to 15 wk. Statistical analyses indicated that there were significant correlations between aged Cheddar flavor and the concentration of C6 as individual short-chain free fatty acids (FFA) or C4 and C6 FFA combinations. Pancreatic lipase may be applicable for the accelerated ripening of Cheddar cheese if appropriate conditions are used.
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