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.
| Identifer | oai:union.ndltd.org:BGMYU2/oai:scholarsarchive.byu.edu:etd-10861 |
| Date | 14 April 2023 |
| Creators | Larsen, Reece H. |
| Publisher | BYU ScholarsArchive |
| Source Sets | Brigham Young University |
| Detected Language | English |
| Type | text |
| Format | application/pdf |
| Source | Theses and Dissertations |
| Rights | https://lib.byu.edu/about/copyright/ |
Page generated in 0.003 seconds