Development of volatile fatty acids in Ras cheese

Abstract

SummaryThe 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.