Background: Manufacturers continue to look for methods to save time in aging cheese. Complex reactions occur during cheese ripening that produce characteristic flavors and aromas. The addition of exogenous lipase enzymes is one accelerated ripening method that has been studied. Our objective was to document and compare the flavor profiles of cheddar cheeses created with either microbial lipase or animal lipase. Materials and Methods: The experiment followed a conventional formulation to create experimental batches of cheddar cheese. Kid goat lipase and three microbial lipase treatments were compared against a control. Other animal lipases were evaluated in preliminary research but were omitted in the final experiment due to bitter and unfavorable flavor development. Objective cheese parameters evaluated were texture, moisture, volatile, and free fatty acid (FFA) analysis. We observed subjective sensory properties through quantitative descriptive analysis. Results: The results of the current study showed that the addition of exogenous lipases caused minimal changes in cheese moisture and a reduction in firmness in cheese samples. Various levels of microbial and animal lipase in Cheddar cheese showed significant differences in the FFA profile of the aged cheese. Microbial lipases tended to liberate more medium and long-chain fatty acids while animal lipases tended to liberate more short-chain fatty acids. Mucor javanicus lipase was an exception among microbial lipases and liberated relatively greater amounts of short-chain fatty acids. The addition of exogenous lipase had significant impacts on cheese volatiles. Acetic acid levels decreased in the lipase-treated samples and there were changes in odd-numbered FFA. In terms of sensory analysis, the lipase-treated cheeses showed an increase in FFA flavor notes. Conclusions: If a microbial lipase were to replace kid goat lipase in the production of Cheddar cheese, the results of the current study show that Mucor javanicus microbial lipase would result in the closest free fatty acid profile and sensory characteristics to that of kid goat gastric lipase. Future studies could investigate the addition of animal lipases in cheese that traditionally makes use of exogenous lipases, such as Blue cheese, Emmental Parmesan, Romano, Provolone, and Feta cheeses.

Lipolysis is crucial for cheese flavor development, as lipolytic enzymes convert fats into free fatty acids that enhance flavor. While Kid/Goat (KG) lipases are traditionally used in cheese production, microbial lipases like M. javanicus (MJ) and C. cylindracea (CC) provide vegetarian, cost-effective alternatives. This study compares the flavor, texture, and composition of Feta and Parmesan cheeses made with microbial lipases as a replacement for traditional lipase. Conventional cheese making techniques were used to make experimental batches of Feta and Parmesan cheeses using a standard KG lipase and two experimental lipases, CC and MJ, and comparing all three against a control with no lipase treatment. Objective cheese parameters measured were moisture, water activity, fat content, color, texture, free fatty acid (FFA) profile and volatile composition. Subjective characteristics were measured through quantitative descriptive sensory analysis (QDA). The addition of microbial lipases resulted in minimal changes in water activity, moisture levels, fat content, and mineral levels as expected. Lipase changes affected color, with CC samples appearing whiter. QDA results indicated consistent saltiness, nuttiness, and sourness in all Feta cheeses, while pungency and free fatty acids increased significantly in MJ Feta samples by 6 months. In Parmesan, flavor attributes peaked at 18 months, with CC and MJ being harder until surpassed by the control and KG standard at this point. CC-treated Feta had lower total volatile levels but higher fatty acids, while MJ samples showed higher levels of alcohols and aldehydes. The KG standard in Parmesan exhibited higher fatty acid and aldehyde levels, underscoring the impact of lipase on flavor complexity. CC treatments increased medium-chain fatty acids (MCFAs) and reduced long-chain fatty acids (LCFAs), while MJ-treated Feta showed notable MCFA increases leading to heightened pungency, emphasizing the influence of aging and lipase type on overall cheese quality and flavor development. Feta and Parmesan cheeses made with CC exhibited stronger flavors, firmer textures, and increased whiteness, while MJ-treated cheeses were softer with a more balanced flavor profile, which was closer to the KG standard. Notably, CC lipase showed potential antimicrobial properties, as Feta treated with CC remained mold-free after over a year, warranting further investigation into its mechanisms.