The influence of milk-clotting enzymes on the lipid composition and organoleptic properties of semi-matured cheeses

The milk-clotting enzymes used in the production of semi-matured and matured cheeses, can influence the metabolic processes that occur during maturation. This study evaluated the impact of recombinant chymosin and microbial enzymes on the lipid composition and organoleptic properties of Paipa Cheese, a semi-mature artisan Colombian product. The lactic acid bacteria content in milk and Paipa cheese, the coagulant and lipolytic activity of the enzymes, the lipid composition as well as the lipid profile of the product, total free fatty acids, and sensory analysis were evaluated. The results indicated a greater lipolysis in cheeses made with microbial clotting enzymes which were associated with a greater lipolytic activity and a greater perception of acidic, rancid, and soapy flavors. Nevertheless, panelists preferred cheese prepared using recombinant chymosin, with lower lipolysis and lipolytic activity. Regardless of the type of protein precipitant that can be used in the elaboration of semi-matured and matured cheeses, Paipa cheese had a high content of saturated fatty acids and omega 3, 6, and 9; which accounted for the organoleptic and nutritional characteristics, which could favorably impact its commercial activity.