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Lipase Activity during Making and Ripening of Cheddar Cheese

1948; Elsevier BV; Volume: 31; Issue: 1 Linguagem: Inglês

10.3168/jds.s0022-0302(48)92172-9

1529-9066

Merlin H. Peterson, Marvin J. Johnson, Walter V. Price,

Animal Diversity and Health Studies

In recent years it often has been assumed that rancidity in cheese is due to the production of lower fatty acids such as butyric acid by the action of milk lipase on natural milk fats.It first was suggested by Rice and Markley (18) that milk lipase was one of the causes of rancidity in cheese.Lane and Hammer found that: (a) typical rancid Cheddar cheese could be produced experimentally by the addition of sources of lipase, such as rennet paste (11) and pancreatin (13), to cheese milk, and (b) typical rancid Cheddar cheese could be produced experimentally by the addition of homogenized raw cream to raw skim milk as a means of milk lipase activation (12).Hood et al. (10) confirmed the reports of Lane and Hammer • and further found that typical rancid Cheddar cheese could be produced experimentally under commercial conditions by vigorous agitation of raw cheese milk at various temperatures (7, 8).Since these earlier publications, Hlynka and Hood (2, 3), Hlynka et al. (5,6,9), and others (1, 14) have reported a great deal of work which has been carried out on the basis of the milk lipase theory.A large part of this work has been carried out with commercial lipases or crude enzyme preparations as the source of experimental lipase.There is no reason to believe, however, that the lipases from these sources have properties comparable to milk lipase.Moreover, commercial lipase preparations-and crude enzyme preparations generally contain many other types of enzymes as impurities.In a brief preliminary report (15) Peterson and Johnson pointed out that milk lipase is inactive at the pH of Cheddar cheese and is completely absent from Cheddar cheese after pressing.The data on which these conclusions were based are presented in this paper.In a recent paper, Hlynka and Hood (4) also concluded that milk lipase is inactive in Cheddar cheese after it is made.The purpose of the present paper is to present studies of the differences in cheese lipase content during the making and ripening of raw and pasteurized Cheddar cheese from the same milk.In the preliminary report (15) it was mentioned that lipolytic activity of a type different from that of milk lipase gradually appears in ripening Cheddar cheese.This