Application of a Coagulating Preparation Obtained with Rhizomucor Miehei N in Cheese-Making

The influence of milk-clotting enzymes on the lipid composition and organoleptic properties of semi-matured cheeses

“…This was the case in the sensory analysis carried out on Azul, Limburguer, and Roquefort cheeses which were classified as stale, strong cheeses with butyric flavors, which presented high concentrations of FFA (on average 2395 mg FFA/100 g of cheese). In contrast, cheeses such as Port Salut, Monterey, Edam, and Colby, had mild milk flavors and are characterized by low levels of FFA (on average 58 mg FFA/100 g cheese) (Reps et al, 2006;Thierry et al, 2017). The impact of lipolysis on the intensity of the flavors of Paipa cheeses will be observed in detail in Sec.…”

“…In the case of lipid metabolism, the milk-clotting enzymes are related to the release of free fatty acids (FFA) which are the precursors to volatile compounds such as carboxylic acids, alcohols, ketones, thioesters, and other agents responsible for the safety of the product and its organoleptic properties; mainly odor and taste (Bertuzzi et al, 2018). Studies associated to the use of CMO in the production of Camembert, Cheddar, and Edam, have shown that their use favors proteolysis and lipolysis related to bitter flavors in hard, long-maturing cheeses (Reps et al, 2006); these protein precipitants have been widely accepted at the industrial level given their high coagulant activity and low non-specific proteolytic activity. RC have been characterized by their high specificity, low non-specific proteolytic activity, predictable coagulation behavior, and conducive to vegetarian diets just like CMO ( (Romero Del Castillo-Shelly and Mestres-Lagarriga, 2004).…”