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The Influence of Mycotorula Lipolytiga Lipase upon the Ripening of Blue Cheese Made from Pasteurized Homogenized Milk¹

Dairy Industry Section, Iowa Agricultural Experiment Station, Ames

ABSTRACT

1. Seven series of blue cheese were made from pasteurized homogenized milk with and without the addition of a cell-free lipase preparation obtained from Mycotorula lipolytica.
   
2. Examinations of the cheese at 12 weeks for flavor and other desirable characteristics showed the cheese ripened with the aid of the cell-free lipase preparation consistently was more satisfactory than the corresponding control containing no added lipase.
   
3. Increases in the concentration of lipase in the cheese resulted in increases in total volatile acidity values of the cheese and also of the intensity of the flavor typical of blue cheese. Cheese with enzyme concentrations high enough to show total volatile acidity values of from 30 to 50 after ripening for 12 weeks were most satisfactory in flavor. Cheese with total volatile acidity values above 50 were criticized as being sharp and soapy in every case.
   
4. The results of this study indicate that the cell-free lipase prepared from cultures of M. lipolytica can be used advantageously in the ripening of blue cheese made from pasteurized homogenized milk.
   

¹ Journal Paper J-1483 of the Iowa Agricultural Experiment Station, Project 895.