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Italian Cheese Ripening. VI. Effects of Different Types of Lipolytic Enzyme Preparations on the Accumulation of Various Free Fatty and Free Amino Acids and the Development of Flavor in Provolone and Romano Cheese^{1, 2,}

Department of Dairy Technology, Institute of Nutrition and Food Technology The Ohio State University, Columbus AND Ohio Agricultural Experiment Station, Wooster

ABSTRACT

Previous papers in this series have dealt with the concentrations of various free amino and fatty acids in commercial rovolone and Romano cheese (3, 4). Fat degradation, specifically the production of free butyric acid, appeared to be directly related to the type of enzyme product used in the manufacture of cheese (2, 3, 4). In contrast, the free amino acid content was not related to the enzyme products used but to the action of the bacterial flora (3).

However, the significance of these findings could not be evaluated, since the cheeses were made in various factories under different conditions. Therefore, this study was made in order to evaluate the effects of different types of lipolytic enzyme products on the ripening of Italian cheese made in one factory under controlled conditions.

PROCEDURE

Four vats of Romano and four vats of Provolone cheese were manufactured from the same milk supply and the same starter culture (Lactobacillus bulgaricus).

¹ Scientific Paper 17-54, Department of Dairy Technology, The Ohio State University. Ohio Agricultural Experiment Station, Journal Article No. 40-55.

² Cooperative project with the Dairy Products Section, Washington Utilization Research Branch, ARS, USDA. Supported in part by funds from the Research and Marketing Act of 1946 and the Ohio Dairy Products Research Fund.

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