Abstract
Lipase enzyme was added to the curd of Ras cheese during its manufacture from fresh and/or reconstituted milk. The gross composition and free fatty acid content of cheese were analyzed and the organoleptic properties were assessed at 1, 2, 4 and 6 months. The development of free fatty acids was greater in cheese made from fresh milk than that made from reconstituted milk, and in lipase-treated than in untreated, cheese; lipase addition had little effect on the gross composition of either cheese. The flavour of cheese made from reconstituted milk and treated with lipase was similar to or a little better than, that made from fresh milk only, due to the higher free fatty acid content (especially more volatile free fatty acids) in the former than in the latter.
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