A survey of lipolytic and glycolytic end-products in commercial Cheddar enzyme-modified cheese

The concentrations of L- and D-lactic acid and free fatty acids, C-4:0 to C -18:3, were quantified in a range of commercial enzyme-modified Cheddar che eses. Lactic acid in Cheddar enzyme-modified cheeses varied markedly depend ing on the manufacturer. Differences in the ratio of L- to D-lactic acid in dicate that cheeses of different age were used in their manufacture or cont ained varying levels of nonstarter lactic acid bacteria. The level of lipol ysis in enzyme-modified cheese was higher than in natural Cheddar cheese; b utyrate was the predominant free fatty acid. The addition of exogenous acet ate, lactate, and butyrate was also indicated in some enzyme-modified chees es and may be used to confer a specific flavor characteristic or reduce the pH of the product. Propionate was also found in some enzyme-modified chees e products and most likely originated from Swiss-type cheese used in their manufacture. Propionate is not normally associated with natural Cheddar che ese flavor; however, it may be important in the flavor and aroma of Cheddar enzyme-modified cheese. Levels of lipolysis and glycolysis appear to highl y controlled as interbatch variability was generally low. Overall, the prod uction of enzyme-modified Cheddar cheese involves manipulation of the end-p roducts of glycolysis (lactate, propionate, and acetate) and lipolysis to g enerate products for specific applications.