The Influence of Mycotorula Lipolytiga Lipase upon the Ripening of Blue Cheese Made from Pasteurized Homogenized Milk

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Abstract
Ripened blue cheese made from pasteurized homogenized cow''s milk with the addition of a cell-free lipase prepn. of M. lipolytica showed greater fat hydrolysis than the control cheese without added lipase; the degree of fat hydrolysis increased with increasing concn. of enzyme in the cheese and with prolonged ripening of the cheese. No flavor defects could be attributed to the enzyme action unless excessive amts. of enzyme were used. This caused soapy and excessively sharp-tasting cheese Cheese with total volatile acidity values at 12 weeks equivalent to from 30 to 50 ml. of N/10 NaOH per 200 g. of cheese was most satisfactory in flavor. The cheese ripened with the aid of cell-free lipase prepn. consistently was more satisfactory than the corresponding control containing no added lipase.

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