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A commercial pregastric lipase was used to accelerate lipolysis of Iranian ultrafiltered-Feta (UF-Feta) cheese. Scanning electron microscopy images showed that with an increase in lipase levels from 2.0 to 6.0g100kg −1 of retentate, disruption of fat globules increased significantly. On day 3 of ripening and enzyme level of 2.0g100kg −1 of retentate, individual fat globules and fat...
In this study, fat globules in Iranian ultrafiltered Feta cheese (3 to 60 d) were directly observed during the ripening period by scanning electron microscopy. According to images of ultrafiltered Feta cheese samples obtained by scanning electron microscopy, individual fat globules and aggregates of fat were easily distinguishable on d 3 and had completely disappeared within 20 d of storage. On d...
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