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Development of volatile fatty acids in Ras cheese

Published online by Cambridge University Press:  01 June 2009

Safinaz El-Shibiny,
Mervat A. Soliman,
Ekram El-Bagoury,
Ahmed Gad and
Mohamed H. Abd El-Salam
Safinaz El-Shibiny
Affiliation:
Laboratories of Food Technology and Dairying and Fats and Oils, National Research Centre, Cairo, Egypt
Mervat A. Soliman
Affiliation:
Laboratories of Food Technology and Dairying and Fats and Oils, National Research Centre, Cairo, Egypt
Ekram El-Bagoury
Affiliation:
Laboratories of Food Technology and Dairying and Fats and Oils, National Research Centre, Cairo, Egypt
Ahmed Gad
Affiliation:
Laboratories of Food Technology and Dairying and Fats and Oils, National Research Centre, Cairo, Egypt
Mohamed H. Abd El-Salam
Affiliation:
Laboratories of Food Technology and Dairying and Fats and Oils, National Research Centre, Cairo, Egypt
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Summary

The development of free volatile fatty acids (FVFA) in Ras cheese treated with lipases was investigated. Ras cheese was made with the addition of Italase, Capalase K and Capalase KL and then analysed periodically for the FVFA by quantitative gas-liquid chromatography. Lipase treatment markedly increased the total FVFA content of the cheese during storage, particularly when Capalase K was used. The FVFA of Ras cheese were found to consist of propionic, butyric, caproic, caprylic and traces of acetic acid. The relative concentration of FVFA varied with storage and lipase treatment.

Information

Type
Original Articles
Information
Journal of Dairy Research , Volume 45 , Issue 3 , October 1978, pp. 497 - 500
Copyright
Copyright © Proprietors of Journal of Dairy Research 1978

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References

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