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Lipase Systems Used in the Manufacture of Italian Cheese. II. Selective Hydrolysis^{1, 2,}

Department of Dairy Technology, The Ohio State University, Columbus, and Ohio Agricultural Experiment Station, Wooster

ABSTRACT

The proportions of individual free fatty acids in ripened cheese are known to influence its flavor characteristics. In certain cheeses, such as Romano and Provolone, where an active lipase is added to the milk prior to coagulation, any difference in selectivity in the hydrolysis of specific fatty acids from milk fat would influence flavor. Indirect evidence of selective hydrolysis has been indicated in studies which showed that the rate of butyric acid liberation in both Provolone and Romano cheese was related to the animal source of the lipase preparation (4, 6). More direct evidence of selective hydrolysis by lipases has been reported recently (1, 7, 9, 11).

Shipe (11) found that different ratios of butyric and caprylic acids were liberated from equimolecular mixtures of tributyrin and tricaprylin by lipases of Aspergillus niger and Penicillium roqueforti. Wilcox et al. (12) demonstrated that different ratios of lower fatty acids were liberated when various microorganisms hydrolyzed milk fat.

¹ Technical paper 8-56, Department of Dairy Technology, The Ohio State University, Columbus, and Scientific Journal Article 67-56, Ohio Agricultural Experiment Station, Wooster.

² Supported in part by the Ohio Dairy Products Research Fund and by funds from the Research and Marketing Act of 1946, from the Dairy Products Section, Agricultural Research Service, USDA.