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ndltd-OhioLink-oai-etd.ohiolink.edu-osu1187104055
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ndltd-OhioLink-oai-etd.ohiolink.edu-osu11871040552021-08-03T05:52:35Z Accelerated ripening by enzyme modified application in swiss cheese Feliz Perez, Danis Jesus The objectives of this study were to utilize enzymes, previously used in Cheddar cheese, to accelerate the ripening of Swiss cheese; to determine the chemical nature associated with the acceleration of ripening; to do descriptive sensory screening to identify the most promising enzyme; and to monitor the chemical changes associated with heat treatment to the samples. Initially, enzyme screening was done in cheeses of 150g and looking at a limited number of enzymes. Accelerzyme R CPG, peptidase enzymes, and Lipomod TM 621P – L621P, a mixed esterase, protease, and peptidase enzymes were used at different concentrations. Both enzymes increased bitterness and Lipomod produced a rancid flavor. Both bitterness and rancidity were reduced by heating the cheeses in a microwave. Since Lipomod gave the stronger flavors, further study was made with the enzyme at two concentrations in 5 pound cheeses. Gas Chromatography was used to measure the production of short chain free fatty acids. Acetic (C2:0) acid was produced in largest amount. Butyric (C4:0), and n-caproic (C6:0) acids were produced in significantly greater amounts in the high enzyme concentration treatment, which could be associated with the rancid flavor. Propionic (C3:0) and isovaleric (i-C5:0) acid concentrations were independent of the addition of enzyme. Swiss cheeses were analyzed by Fourier Transform Infrared (FTIR) spectroscopy to determine if they could be differentiated on the basis of enzyme addition. All samples were differentiated mainly based on short chain fatty acids, organic acids, and ester flavor compounds. Cheese made on different days gave different patterns, but still were differentiated on the basis of enzyme treatments. After 60 days of ripening, the overall flavor was intensified, and the rancid and bitter flavors were reduced by controlled heating the samples at 650C for 5 minutes without affecting the nutty and sweet flavors associated with Swiss cheese. The results of this study suggest that enzyme treatment may provide promise to meet the needs of the institutional markets desire for a Swiss cheese that provides better flavor after cooking. Further work is needed to develop a process for accelerating Swiss cheese flavor on a commercial basis. 2007-08-30 English text The Ohio State University / OhioLINK http://rave.ohiolink.edu/etdc/view?acc_num=osu1187104055 http://rave.ohiolink.edu/etdc/view?acc_num=osu1187104055 unrestricted This thesis or dissertation is protected by copyright: all rights reserved. It may not be copied or redistributed beyond the terms of applicable copyright laws.
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NDLTD
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English
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NDLTD
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| author |
Feliz Perez, Danis Jesus
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| spellingShingle |
Feliz Perez, Danis Jesus
Accelerated ripening by enzyme modified application in swiss cheese
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| author_facet |
Feliz Perez, Danis Jesus
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| author_sort |
Feliz Perez, Danis Jesus
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| title |
Accelerated ripening by enzyme modified application in swiss cheese
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| title_short |
Accelerated ripening by enzyme modified application in swiss cheese
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| title_full |
Accelerated ripening by enzyme modified application in swiss cheese
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| title_fullStr |
Accelerated ripening by enzyme modified application in swiss cheese
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| title_full_unstemmed |
Accelerated ripening by enzyme modified application in swiss cheese
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| title_sort |
accelerated ripening by enzyme modified application in swiss cheese
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| publisher |
The Ohio State University / OhioLINK
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| publishDate |
2007
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| url |
http://rave.ohiolink.edu/etdc/view?acc_num=osu1187104055
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| work_keys_str_mv |
AT felizperezdanisjesus acceleratedripeningbyenzymemodifiedapplicationinswisscheese
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| _version_ |
1719426977942732800
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