Production of Processed Cheese Using Lipase-Catalyzed Transesterified Palm Kernel Olein and Anhydrous Milk Fat Mixtures
In recent years, lipase-catalyzed transesterification has received considerable attention from the fats and oils industry due to its potential to modify the physical and chemical properties of edible fats and oils. In this study, enzymatic transesterification of three different ratios of palm ker...
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| Main Author: | |
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| Format: | Thesis |
| Language: | English English |
| Published: |
1999
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/8400/1/FSMB_1999_2_A.pdf |
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| Summary: | In recent years, lipase-catalyzed transesterification has received considerable
attention from the fats and oils industry due to its potential to modify the physical and
chemical properties of edible fats and oils. In this study, enzymatic transesterification
of three different ratios of palm kernel olein (PKO) and anhydrous milk fat (AMF)
was carried out using immobilized lipase from Rhizomucor miehei (Lipozyme 1M 60)
to modify their chemical and physical properties, such that they can be used in the
production of processed cheese.
After transesterification for 8 hours, there were either increases or decreases
in the concentrations of several existing triglycerides (TG) of the reaction mixtures
and, in some cases, the formation of new peaks. The results also showed that
increasing the reaction time, increased the % free fatty acid (FF A) between 1 to 2%.of free fatty acids, declined after the transesterification process. The solid fat
content (SFC) decreased with respect to the control samples. At 40°C, the PKO:AMF
(7:3) transesterified fat mixture was completely melted, making it a potential
candidate in the formulation of processed cheese. Thermal profiles showed that the
original peaks of the transesterified mixtures have either shifted or completely
changed and some new peaks were also formed. It was also found that the
transesterified fat mixtures were in the β
form, compared to a predominantly β form
before transesterification.
After the preparation of experimental processed cheese, several chemical and
physical analyses of this final product were carried out. The results showed that the
experimental processed cheese had a satisfactory aroma and texture compared to the
commercial sample. It also recorded a high total solid content and a low amount of
moisture, with a good workability and overall general behaviour at cool, ambient, and
elevated temperatures.Sensory evaluation and texture analysis studies were also conducted on the
final product. The experimental processed cheese samples achieved an acceptable
response from the panelists, where there was no significant difference between the
samples in terms of colour and texture. The texture profiles indicated that the
experimental processed cheese samples exhibited close texture profiles compared to
their counterpart commercial sample. |
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