Cheese Ripening: Enzymes and Typical Flavour Compounds Associated with Milk Fat Degradation

WOLF I. V.; ABEIJÓN MUKDSI M. C.; PEROTTI M. C.

Cheese Ripening. Safety, Quality and Health Aspects

Nova Science Publishers Inc.

Lugar: Nueva York; Año: 2013; p. 29 - 50

Milk fat is one of the major components of cheese, which is found as globules surrounded by a thin layer membrane called the milk fat globule membrane (MFGM). This membrane acts as a natural barrier isolating the enzymes from their substrate. However, the MFGM is damaged by the physical treatments applied to milk throughout cheese-making (homogenization, pumping, agitation and foaming, among others). In recent years, some attention has been given to the physicochemical state of the fat since it determines the action of enzymes, mainly lipases and esterases on triglycerides. Enzymatic hydrolysis of fat (lipolysis) is the main biochemical event that fat undergoes during ripening, releasing free fatty acids (FFAs). The extent of this process is highly variable among different cheese varieties, depending on the type of lipolytic enzymes present in the cheese matrix originated from milk, coagulants, primary and adjunct starters, adventicious microorganisms. Fatty acids are also involved in a series of catabolic reactions producing numerous compounds belonging to different chemical families. In addition, esters are synthesised from fatty acids through biochemical pathways not yet fully elucidated. Many of these compounds have low perception thresholds and they make an important contribution to the overall cheese flavour. This work proposes a review of the different aspects related to the enzymatic synthesis of compounds derived from milk fat and their role and importance in cheese flavour. Moreover, some technological strategies employed to enhance and diversify cheese flavour will be discussed.