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Lipase Systems Used in the Manufacture of Italian Cheese. I. General Characteristics

1955; Elsevier BV; Volume: 38; Issue: 1 Linguagem: Inglês

10.3168/jds.s0022-0302(55)94942-0

1529-9066

W.J. Harper, I.A. Gould,

Enzyme Catalysis and Immobilization

In the traditional method of manufacturing Provolone and Romano cheese crude rennet pastes are used.The importance of these pastes to characteristic flavor development in the cheese has been demonstrated in recent work, and this effect has been attributed to lipase supplied by these products (4, 9).Since these crude rennet pastes are generally considered unacceptable because of their impurity, 'cheesemakers in this country have utilized a variety of other enzyme products.The success of these products in duplicating the characteristic flavor which results from the use of rennet pastes has been shown to depend upon the presence of fat-splitting enzyme systems (4).More specifically, evidence has been obtained which indicates that tile importance of rennet pastes and other enzyme products is related to the production of free butyric acid resulting from lipase action (5).Limited evidence has revealed that some lipases, such as pancreatic, cannot be utilized successfully in the manufacture of Italian cheese (4).In order to make obviously needed improvements in the character of rennet pastes from the standpoint of sanitary and esthetic properties, it is first necessary to determine the basic characteristics of the lipase system of the rennet pastes.Purified rennet pastes and other commercial lipase preparations also are available, and a study of the ]ipase systems of these products also is needed.The principal objective of tiffs investigation was to study and to compare the characteristics of the lipase systems of the various enzyme preparations available which may be used in the manufacture of Italian type cheese. EXPERII~ENTAL PROCEDUREMaterials and methods: Tea enzyme materials from calf, kid, and lamb sources were compared.These are identified in Table 1.The composition of these products was reported in an earlier paper (6).All preparations were stored at 5 ° C. until ready for use.The milkfat substrate employed throughout these studies was cream containing 20% milk fat separated from fresh milk.Because of the presence of lactose-fermenting organisms in some of the commercial paste preparations, the cream was dialyzed prior to use in order to minimize bacterial growth during