Annals of Biological Research
Abstract
Author(s): A. R. Shahab Lavasani*, F. Aboulhassan Sherbaf
In this paper, we describe the effect of the addition of lipase on Free Fatty Acids(FFA) of Iranian white brine
cheese. FFA was determined at different ripening times in cheeses manufactured with and without commercial
lipase. The addition of lipase increased the amount of total FFA, particularly of short Ã?¢Ã?â?¬Ã?â?? chain FFA. Unexpectedly,
lipase utilization significantly (P<0.05) affected total FFA concentration. The amounts of Myristic, Oleic and
Linoleic acids increased until the day of 45of ripening period and then decreased until the end of ripening period.
The slower rate of FFA production in the control cheese (sample without added lipase) was attributed to the
inhibitory effect of NaCl on lipolysis
