Effect of commercial lipolytic enzymes on flavour development in Cheddar cheese
- 1 July 1985
- journal article
- Published by Wiley in International Journal of Dairy Technology
- Vol. 38 (3) , 86-88
- https://doi.org/10.1111/j.1471-0307.1985.tb00565.x
Abstract
The addition of commercial lipolytic enzymes to experimental Cheddar cheese accelerated the liberation of free fatty acids during ripening. The substrate specificity of the added enzymes generally governed the chain lengths of the free fatty acids in the cheeses. None of the enzymes accelerated the formation of typical flavour in either the presence or the absence of a flavour‐enhancing proteinase, but higher addition levels produced lipolytic rancidity.Keywords
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