Acceleration of Swiss cheese ripening by microbial lipase without affecting its quality characteristics

Abstract

The effect of exogenous microbial lipase enzyme on the ripening of Swiss cheese (0, 200, and 800U lipase in 30 L milk) was investigated for the physicochemical, textural and sensory properties, along with its microstructure. The aim of this study was to investigate the application of microbial lipase to accelerate the ripening without affecting its original desirable quality characteristics. The effect of the microbial lipase was studied at different time periods (2, 30, 45, and 60 days) of the Swiss cheese ripening stages. Statistical analysis of the results showed that the physico-chemical parameters of cheese slightly increased during the ripening. Also, at all stages of the ripening hardness of Swiss cheese increased while the brittleness decreased. The number and size of the fat globules were also affected by the addition of the lipases. This study also showed that increase in the lipase amount had no significant change in quality and sensory parameters. Therefore, 200U of lipase was found to be sufficient to reduce the ripening time from 90 to 60 days by maintaining its genuine quality. Thus, this study suggested that the addition of microbial lipase may significantly reduce the cost of the cheese production by lowering the ripening period by 1 month and maintaining the quality of the final product.

Lipase Addition Promoted the Growth of Proteus and the Formation of Volatile Compounds in Suanzhayu, a Traditional Fermented Fish Product

“…First, the lipase activity (PANGBO ENZYME, Nanning, China) is 100,000 U/g, and the recommended dose is 0.1 to 0.3%, i.e., 100 U/g to 300 U/g. Second, 100 to 300 U/g is a common addition in fermented products [8]. For example, Rani and Jagtap reported that 200 U/g of lipase was added to cheese, and the cheese maturation time was shortened from 90 days to 60 days while maintaining its quality [8].…”

Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features

“…Starter enzymes throughout ripening link the ester bonds between glycerol and fatty acids in the triacylglycerides. Esterases analyse short acyl ester chains, whereas the longer acyl ester chains which are contained of more than 10 carbons were hydrolysed by lipases (Kendirci et al 2020 ; Rani et al 2019 ). In addition, the reduction in moisture value of Cheddar cheeses in the ripening period may be because of the biochemical variations and development of lactic acid which resulted in contraction of curd and which put an end to the aqueous stage of cheese.…”

Optimizing the Acceleration of Cheddar Cheese Ripening Using Response Surface Methodology by Microbial Protease Without Altering Its Quality Features

“…Starter enzymes throughout ripening link the ester bonds between glycerol and fatty acids in the triacylglycerides. Esterases analyse short acyl ester chains, whereas the longer acyl ester chains which are contained of more than 10 carbons were hydrolysed by lipases (Kendirci et al 2020;Rani et al 2019). In addition, the reduction in moisture value of Cheddar cheeses in the ripening period may be because of the biochemical variations and development of lactic acid which resulted in contraction of curd and which put an end to the aqueous stage of cheese.…”