Assessment of industrial lipases for flavour development in commercial Idiazabal (ewe's raw milk) cheese

摘要: Abstract Three commercial lipases (lipases A1 and A2 were pregastric lipase A3 was a fungal lipase) from three different manufacturers studied to develop the characteristic pungent flavour of Idiazabal (sheep's raw milk) cheese in experimental productions (50 L vats), both summer winter. In productions, all significantly increased concentration total free fatty acids (FFA), after 90 180 days ripening. Lipases primarily short-chain FFA (C4, C6 C10), whereas C16:0 C18:1 main obtained with A3. Cheeses made no had lowest concentrations FFA, as major FFA. The percent 70–80% for A2, but 30–40% cheeses or lipase. Sensory analysis performed lamb rennet paste (which contains used control sensory analysis) higher scores 6 22 attributes analyzed (odour intensity, sharp odour, odour flavour) than added. Lipase selected conduct (200 L vats) by artisan makers adding 94 units (LU)/50 L (high amount) 8 LU/50 L (low amount). Control having comparable amounts lipolytic activity. After ripening, same amount (either present paste) indistinguishable each other, analytical points view (comparable composition). Those low rated ‘mild’, those high ‘strong’. An industrial production (5000 L vat) 100 LU/50 L yielded ‘intermediate strength’ intermediate levels lipolysis. A linear correlation observed between score flavour, this study. We conclude that is an adequate cheese, fabrications.