"Effects of Microbial Lipases on Parmesan and Feta Cheese Flavor Profil" by Erin N. Caswell

Abstract

Lipolysis is crucial for cheese flavor development, as lipolytic enzymes convert fats into free fatty acids that enhance flavor. While Kid/Goat (KG) lipases are traditionally used in cheese production, microbial lipases like M. javanicus (MJ) and C. cylindracea (CC) provide vegetarian, cost-effective alternatives. This study compares the flavor, texture, and composition of Feta and Parmesan cheeses made with microbial lipases as a replacement for traditional lipase. Conventional cheese making techniques were used to make experimental batches of Feta and Parmesan cheeses using a standard KG lipase and two experimental lipases, CC and MJ, and comparing all three against a control with no lipase treatment. Objective cheese parameters measured were moisture, water activity, fat content, color, texture, free fatty acid (FFA) profile and volatile composition. Subjective characteristics were measured through quantitative descriptive sensory analysis (QDA). The addition of microbial lipases resulted in minimal changes in water activity, moisture levels, fat content, and mineral levels as expected. Lipase changes affected color, with CC samples appearing whiter. QDA results indicated consistent saltiness, nuttiness, and sourness in all Feta cheeses, while pungency and free fatty acids increased significantly in MJ Feta samples by 6 months. In Parmesan, flavor attributes peaked at 18 months, with CC and MJ being harder until surpassed by the control and KG standard at this point. CC-treated Feta had lower total volatile levels but higher fatty acids, while MJ samples showed higher levels of alcohols and aldehydes. The KG standard in Parmesan exhibited higher fatty acid and aldehyde levels, underscoring the impact of lipase on flavor complexity. CC treatments increased medium-chain fatty acids (MCFAs) and reduced long-chain fatty acids (LCFAs), while MJ-treated Feta showed notable MCFA increases leading to heightened pungency, emphasizing the influence of aging and lipase type on overall cheese quality and flavor development. Feta and Parmesan cheeses made with CC exhibited stronger flavors, firmer textures, and increased whiteness, while MJ-treated cheeses were softer with a more balanced flavor profile, which was closer to the KG standard. Notably, CC lipase showed potential antimicrobial properties, as Feta treated with CC remained mold-free after over a year, warranting further investigation into its mechanisms.

Degree

MS

College and Department

Life Sciences; Nutrition, Dietetics, and Food Science

Rights

https://lib.byu.edu/about/copyright/

Date Submitted

2024-12-13

Document Type

Thesis

Handle

http://hdl.lib.byu.edu/1877/etd13492

Keywords

Feta cheese, Parmesan cheese, microbial lipase, textural analysis, QDA

Language

english

Included in

Life Sciences Commons

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