Effect of Lipase Enzyme on the Ripening of White Pickled Cheese

Abstract

The effect of addition of pregastric lipase enzyme on the accelerated ripening of white pickled cheese was investigated. Commercial pregastric lipase was added to milk before rennet addition at a level of 0,5, 8, 11 g per 100 L of milk and cheeses were made from this milk. Total solids, fat, total nitrogen, salt, titratable acidity, pH and free fatty acids (C2‐C18:1) were analysed in the samples during 1–90 days of ripening period at 15 days intervals. Total solids, fat, total nitrogen, salt, titratable acidity, and pH of cheeses slightly increased during the ripening period. Free fatty acids and volatile free fatty acid contents in cheeses made from pregastric lipase added milk were affected by pregastric lipase and their contents were increased significantly (P<0.01) during the ripening period. Particularly, when cheese had a high level (11 g per 100 L milk) pregastric lipase, the amounts of butyric, caproic and caprylic acids in white pickled cheese were quite high. The relative amounts of volatile free fatty acids varied with storage time and pregastric lipase levels.

The effect of microbial lipase on the lipolysis during the ripening of Tulum cheese

“…The higher volatile FFA was observed in A3 coded (added 11 g microbial lipase per 100 L cheese milk) cheese and the dominant volatile FFA was butyric acids for all cheese samples made with microbial lipase added milk. The results reported by Aydemir et al (2001) for white cheese and by Omar, El-Zayat, and Ashour (1986) for Ras cheese are in agreement with our findings. All volatile FFAs were found in all (A0, A1, A2 and A3) cheese samples and their distribution varied with microbial lipase levels.…”

“…The level of the FFAs and volatile FFAs of A3 cheese with the highest lipase addition was higher than that of the other cheese samples at 90 days of ripening. Similar results were observed by Aydemir et al (2001) in white cheese and Woo, Kollodge, and Lindsay (1984) for several different cheeses. But FFAs levels in our lipase added cheeses were higher than those reported by Kılıç et al (2000) for Ç imi Tulum cheese and by Akin (2001) for Tulum cheeses made from different types raw milks.…”

“…Examination of this table revealed that the addition of lipase had no significant effect on total solids, salt, fat, total nitrogen, pH and titratable acidity of the resultant cheeses. Similarly, several researchers (Nasr, 1983;Aydemir, Akin, & Koçak, 2001;Akın, Aydemir, Koçak, & Yıldız, 2003) have reported that the use of lipase had no significant effect on the gross composition of cheese during the ripening period, but Bedel and Kilic (2000) have reported that the use of enzyme in Tulum cheese had significant effect on the gross composition. Because of water lose from goat skin pores.…”

Influence of fat replacers on the chemical, textural and sensory properties of low‐fat Beyaz pickled cheese produced from ewe's milk

“…The contents of DM in cheeses ripened in brine increases because of salt and diffusion into the cheese mass and brine and composition is also affected (Aydemir et al . ).…”

Changes in lipid fractions and sensory properties of Idiazabal cheese induced by lipase addition

“…Lipase addition has been often used to develop the characteristic flavour of some cheese varieties (Nelson et al 1977;Law & Goodenough, 1991;Aydemir et al 2001;Hernández et al 2001). It is well known that animal pregastric lipase specifically releases short-chain fatty acids, particularly, butyric acid (Arnold et al 1975;Nelson et al 1977;Moskowitz & Noelck, 1987).…”