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Summary - Cheese-making tests were conducted in the laboratory, using animal (kid, lamb, calf) and microbial lipases, present in various commercial formulations, to aid in the development of f1avour.The hydrolytic action of these lipases toward glycerides led to the Iiberation of substantial amounts of fatty acids whose composition showed distinct differences depending on the origin of the lipases that were utilized. Those of animal origin tended to liberate short chain fatty acids, mainly C4:0 and C6:0, while those of microbial origin did not show any preference for low or high molecular weight fatty acids so that the composition of free fatty acids was almost the same as that of untreated samples. The different behaviour of these adjuvants in the development of the aroma allows various lipase selections to be made according to the intensity of the "sharp" flavour desired in the marketable product.

Addition of animal and microbial lipases to curd. Effects on free fatty acid composition during ripening