The effect of microbial lipase on the lipolysis during the ripening of Tulum cheese Original Research Article

The effect of microbial lipase enzyme addition on the ripening of Tulum cheese was investigated. Commercial microbial lipase (Piccantase A) was added to milk before rennet addition at a level of 0, 0.04, 0.06 and 0.11 g L−1 of cheese milk. Free fatty acids (FFA) (C2–C18:1) were analysed in the samples during the ripening period. Total solids, fat, salt, total nitrogen, titratable acidity, acidity index, total free fatty acids of cheeses slightly increased during the ripening period. Total FFAs and volatile FFA contents in cheeses were affected by the level of microbial lipase and their contents were increased significantly during the ripening period (P < 0.01). The relative amounts of volatile FFAs varied with ripening time and lipase levels. The addition of lipase to cheese milk could be recommended for the acceleration of flavour development in Tulum cheese over a short ripening period.