Effect of lipase enzyme on the ripening of white pickled cheese

The effect of addition of pregastric lipase enzyme on the accelerated ripen ing of white pickled cheese was investigated. Commercial pregastric lipase was added to milk before rennet addition at a level of 0, 5, 8, 11 g per 10 0 L of milk and cheeses were made from this milk. Total solids, fat, total nitrogen, salt, titratable acidity, pH and free fatty acids (C-2-C-18:1) we re analysed in the samples during 1-90 days of ripening period at 15 days i ntervals. Total solids, fat, total nitrogen, salt, titratable acidity, and pH of cheeses slightly increased during the ripening period. Free fatty aci ds and volatile free fatty acid contents in cheeses made from pregastric li pase added milk were affected by pregastric lipase and their contents were increased significantly (p <0.01) during the ripening period Particularly, when cheese had a high level (11 g per 100 L milk) pregastric lipase, the a mounts of butyric, caproic and caprylic acids in white pickled cheese were quite high. The relative amounts of volatile free fatty acids varied with s torage time and pregastric lipase levels.