Imitation of soymilk-cow's milk mixed enzyme modified cheese: their composition, proteolysis, lipolysis and sensory properties

Barkat Ali; Kiran Yasmin Khan; Hamid Majeed; Lei Xu; Fengfeng Wu; Han Tao; Xueming Xu

doi:10.1007/s13197-017-2534-7

Imitation of soymilk-cow's milk mixed enzyme modified cheese: their composition, proteolysis, lipolysis and sensory properties

J Food Sci Technol. 2017 Apr;54(5):1273-1285. doi: 10.1007/s13197-017-2534-7. Epub 2017 Mar 10.

Authors

Barkat Ali^{1

2}, Kiran Yasmin Khan³, Hamid Majeed⁴, Lei Xu¹, Fengfeng Wu¹, Han Tao¹, Xueming Xu¹

Affiliations

¹ The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 People's Republic of China.
² National Agricultural Research Centre, Park Road, Islamabad, 44000 Pakistan.
³ Ministry of Education, Key Laboratory of Environmental Remediation and Ecological Health, College of Environmental and Resource Sciences, Zhejiang University, Hangzhou, 310058 People's Republic of China.
⁴ Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 People's Republic of China.

Abstract

Combined use of soymilk-cow's milk is a novel approach in food industry and has great potential to developed products with numerous health benefits. This study aimed to develop the enzyme-modified cheeses (EMCs) using soymilk-cow's milk. The curd was hydrolysed using combination of proteinases/peptidase to produce a range of proteolysed products followed by lipolysis to create flavoured EMCs. Results showed that enzymes led to an increase in amino acids (AA), free fatty acids (FFA), complex volatiles, and improved sensory attributes. The EMCs showed higher mean values of AA, FFA and volatile compounds when prepared using Flavourzyme^® in combination with Lipases AY30 and DF15. EMCs were less eggy, bitter, pungent, more buttery, saltier, nutty, and had sweet sensory characteristics. Overall, results demonstrated the potential of combined matrix to create a range of flavoured EMCs for a wider range of consumers.

Keywords: Cow’s milk; Enzyme modified cheese; Lipolysis; Proteolysis; Soymilk.