Flavor Development in Fontina and Romano Cheese by Fungal Esterase

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

“…25-fold higher than that of pregastric lipase because in a previous study, in which 80-90 lipase units of fungal lipase were added, no effect on the total FFA or in the sensory characteristics of the cheese was observed (Hernández et al 2001). Other authors found that the development of a desired flavour in one specific type of cheese required a 5-fold greater addition of a similar fungal lipase based on lipolytic activity than of pregastric lipase (Peppler et al 1976). Remarkable differences were found when FFA were grouped according to their chain length and their amounts were compared among the cheeses.…”

Lipases

“…The early users of lipases were unaware of the involvement of lipases in traditional, wellestablished processes for food preparation and processing. This statistic applies to the use of microorganisms for development and enhancement of flavors in cheese manufacturing (Peppier et al 1975;Nasr, 1983; Arnold et al., 1985), in which lipases generated by the applied microorganisms play a key role by liberating flavor precursors or actual flavor compounds from esters present in milk fat.…”

“…The early users of lipases were unaware of the involvement of lipases in traditional, wellestablished processes for food preparation and processing. This statistic applies to the use of microorganisms for development and enhancement of flavors in cheese manufacturing (Peppier et al 1975;Nasr, 1983; Arnold et al., 1985), in which lipases generated by the applied microorganisms play a key role by liberating flavor precursors or actual flavor compounds from esters present in milk fat.The early uses of enzyme preparations recognized as lipases were developed mainly to mimic such established uses of lipases while improving their reproducibility and, therefore, the consistency of products made by processes involving these lipases. Preparations of lipases applied in this fashion initially were derived from animal sources and later from industrial fermentation of microorganisms Brockerhoff and Jensen, 1974;Borgström and Brockman, 1984;Yeoh et al, 1986;Kouker and Jaeger, 1987;.…”

Production of Flavour Compounds from Fat During Cheese Ripening by Action of Lipases and Esterases

“…Different lipases, but mainly pregastric lipase, proved to be good substitutes for rennet paste in the manufacture of cheeses such as Pecorino Romano and Provolone. In Fontina and Romano cheeses an esterase from Mucor miehei showed to be an appropriate replacement for pregastric esterases preparations [57]. The main advantages found regarding the use of rennet paste are improving microbiological quality and obtaining a standardized product in which the amount of added lipase can be measured independently from the coagulant [58].…”