EXPERIMENTAL PROCESSING OF MOROCCAN SMEN:

APPLICATION OF LIPASE

M. FAID , J.P CHABARD  J.P LARPENT  and J.A. BERGER

Abstract

Three commercial lipases were added to pasteurized whole milk and whole raw miIk to investigate Moroccan smen processing in the laboratory. Lipolysis in the extracted butter was evaluated by Free Fatty Acids (FFA) determinations within a period of 55 days. Assays of smen preparation were carried out on the butters extracted from rnilks to which lipases were added. The obtained products were submitted to sensory evaluations in order to assess their flavour characteristics.

The results indicated that some lipases gave a product similar to traditional Moroccan smen with regard to the flavour characteristics. The FFA determinations and the sensory assessments were well correlated for lipase type VII from Candida zeylanoides.

Corresponding author: faidmohamed@yahoo.fr