Determination of lipase activity in cheese using trivalerin as substrate

Study of the chemical composition, proteolysis, lipolysis and volatile compounds profile of commercial Reggianito Argentino cheese: Characterization of Reggianito Argentino cheese

“…FFA levels accumulated during ripening are considered as an overall measure of lipolysis (Svensson, Hernández, Virto, & de Renobales, 2006). The free fatty acids play an important role as precursors of volatile compounds such as ketones, lactones, alcohols, esters and aldehydes.…”

“…Several factors such as type of cheese, ripening time, milk quality and production technology have an influence on lipolysis levels (Caboni et al, 1990;Svensson et al, 2006). In general, the total FFA concentration increases throughout ripening period.…”

Hygienic quality, lipolysis and sensory properties of Spanish Protected Designation of Origin ewe’s milk cheeses manufactured with lamb rennet paste

“…The lipase activity assay was adapted from the pH-stat method described by Barton et al [14] with the modifications described by Svensson et al [56], using tributyrin as substrate. Lamb rennet pastes were homogenised (0.1 g·mL -1 ) on ice for about 10 min and filtered through a fine plastic mesh.…”

Detection of lipase in skim and whole milk powders using triheptanoin as a substrate

“…However, this problem is circumvented if the synthetic triacylglycerol contains fatty acids with an odd number of carbon atoms. For example, the use of trivalerin as a substrate to measure lipase activity in cheeses, including some that had undergone substantial lipolysis, was recently reported (Svensson, Herna´ndez, Virto, & de Renobales, 2006).…”

“…We believe this is mostly because chromatographic methods are often complicated by laborious sample extraction and derivatisation steps (Svensson et al, 2006). Also, the analysis time per sample tends to be very long.…”