Effect of some lipolytic enzymes on the ripening indices of Roquefort cheese

ABSTRACT

Roquefort cheese was made from a mixture of fresh cow's and buffalo's milk [25% and 75% of each, respectively] and considered as the control sample. Also, 6 treatments of Roquefort cheese were manufactured by adding 3 types of commercial lipolytic enzymes Capalase K, Italase C and Piccantase A to cheese curd at 2 levels [0.05 and 0.025%]. The enzyme treated cheeses had higher values of total volatile fatty acids [TVFA] and total carbonyl compounds [TCC] than the control. Fungal lipase Piccantase A was more effective in developing TVFA and TCC than animal lipase Capalase K and Italase C. The addition of high level of lipase resulted in more pronounced formation of TVFA, and less pronounced TCC in the resultant cheeses. All lipase treated cheese had higher soluble protein content than that in the control during the early stage of ripening, however, at later stages, a contrary behavior appeared. Also, animal lipase treated cheese, especially, Capalase K was more effective concerning of release tyrosine and tryptophan than fungal treated cheese