Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: II- effects of lipases

Abstract

Enzyme-modified cheeses (EMCs) have been used uniquely to enhance the cheese flavour in processed foods. In this paper, effects of lipolytic enzymes during EMC production were investigated. EMC with ripened white cheese flavour was produced by a two-stage process in which proteolysis is followed by lipolysis. The results of proteolysis as the first stage were discussed in our previous report (Bas et al., 2019). In the present paper, four different commercial lipolytic enzymes with 3 different incubation times were applied to reach the target ripened white cheese flavour and free fatty acid (FFA) profiles, volatile compounds and sensory properties were investigated and the relationships between these properties were evaluated. Results showed that a balance in FFA profile is important. Samples contained nearly 19% butanoic acid in total volatiles and in the range of 10.7–12.3% volatile FFA in total FFA were desirable. During lipolysis, 17 new volatiles were formed, and most of the acids and esters among them are compounds commonly found in ripened white cheese. Moreover, absence of n-aldehydes was desirable for ripened white cheese flavour and lipolysed samples did not contain n-aldehydes. Briefly, lipolysis is critical in the formation of ripened white cheese flavour and two different enzyme-incubation time combinations (24 h with Piccantase® A and 48 h with Lipomod™ 801MDP) were suggested to use in the production of EMC with ripened white cheese flavour.