Lipase — is an enzyme used in the cheese-making process, providing its unique flavor and texture characteristics.
During cheese production, lipase catalyzes the breakdown of fats, leading to the formation of fatty acids and glycerol, which in turn affect the aromas and taste of the final product.
This enzyme can be found in various sources, including milk, animal and vegetable fats, and can also be obtained through microbiological methods.
Depending on the type and source of lipase, as well as fermentation conditions, not only the flavor but also the texture of the cheese can be controlled.
Role in Cheese Production
Lipase plays an important role in cheese production by facilitating the breakdown of fats into fatty acids and glycerols.
This process not only contributes to the formation of aroma but also influences the texture and taste of the final product.
Lipase can be both endogenous and exogenous, allowing cheesemakers to adjust the properties of the cheese depending on the ingredients used.
The use of lipase in cheese production can significantly enhance its organoleptic properties.
For example, cheese with added lipase often has a more pronounced flavor and aroma, making it more appealing to consumers.
Types of Lipases and Their Sources
The lipase used in cheese production can be classified by source and functional characteristics.
The main types of lipases include microbial, plant, and animal lipases.
Microbial lipases, obtained from fungi and bacteria (Aspergillus spp., Rhizopus spp.), are becoming increasingly popular due to their high activity and ability to work at various temperatures and pH levels. These lipases are often used to enhance the taste and texture of cheese.
Plant lipases, primarily extracted from seeds (sunflower seeds, soybeans), can also be beneficial in cheese production. They possess unique properties that can add special aromas and textures to the final product.
Animal lipases, derived from dairy products such as milk and cream, have traditionally been used in cheesemaking as they provide the characteristic flavor and aroma typical of many classic cheeses.
Substitution options in recipes
Parmesan. At a concentration of 2% of the weight of the milk (grated). Lipase breaks down milk fat, adding a piquant flavor. Parmesan contains naturally active lipolytic microflora; heat the cheese in milk for 30 minutes at 45°C to activate, then strain.
