Review Article
A. R. Shahab Lavasani*, F. Abo
Abstract
In this paper, we describe the effect of the addition of lipase on Free Fatty Acids(FFA) of Iranian white brine cheese. FFA was determined at different ripening times in cheeses manufactured with and without commercial lipase. The addition of lipase increased the amount of total FFA, particularly of short – chain FFA. Unexpectedly, lipase utilization significantly (P