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Acceleration of Swiss cheese ripening by microbial lipase without affecting its quality characteristics

  • Sapna Rani
  • Sharmili Jagtap
Short Communication
  • 14 Downloads

Abstract

The effect of exogenous microbial lipase enzyme on the ripening of Swiss cheese (0, 200, and 800U lipase in 30 L milk) was investigated for the physico-chemical, textural and sensory properties, along with its microstructure. The aim of this study was to investigate the application of microbial lipase to accelerate the ripening without affecting its original desirable quality characteristics. The effect of the microbial lipase was studied at different time periods (2, 30, 45, and 60 days) of the Swiss cheese ripening stages. Statistical analysis of the results showed that the physico-chemical parameters of cheese slightly increased during the ripening. Also, at all stages of the ripening hardness of Swiss cheese increased while the brittleness decreased. The number and size of the fat globules were also affected by the addition of the lipases. This study also showed that increase in the lipase amount had no significant change in quality and sensory parameters. Therefore, 200U of lipase was found to be sufficient to reduce the ripening time from 90 to 60 days by maintaining its genuine quality. Thus, this study suggested that the addition of microbial lipase may significantly reduce the cost of the cheese production by lowering the ripening period by 1 month and maintaining the quality of the final product.

Keywords

Lipase Cheese ripening Microstructure Physico-chemical characteristics Bacillus tequilensis PR13 

Notes

Acknowledgements

The authors are especially thankful to Mr. Benny (La Ferme, Auroville) for his help in providing the infrastructure for the production and ripening of cheese. SEM facility by Central Instrumentation Facility of Pondicherry University is duly acknowledged.

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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  1. 1.Microbiology Department, School of Life SciencesPondicherry UniversityPondicherryIndia

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