1.
Egyptian Journal of Food Science. 1995; 23 (1-2): 155-62
em Inglês
| IMEMR
| ID: emr-120008
2.
Egyptian Journal of Food Science. 1994; 22 (1): 99-107
em Inglês
| IMEMR
| ID: emr-119966
RESUMO
Ras cheese was made from buffalo's milk by direct acidification technique using citric, lactic or hydrochloric acid. Starter and/or commercial lipase preparation [palatase 750 L. fungal enzyme] were used for the acceleration of lipolysis in the resultant cheese. Both total volatile fatty acids [TVFA] and acid degree value of cheese fat markedly increased as a result of lipase or starter treatments and the relative concentration of TVFA varied with storage periods at 12 +/- 2C