Time Course and Specificity of Lipolysis in Swiss Cheese

• Published in: Journal of agricultural and food chemistry Vol. 58; no. 22; pp. 11732 - 11739
• Main Authors: Dherbécourt, Julien, Bourlieu, Claire, Maillard, Marie-Bernadette, Aubert-Frogerais, Lydie, Richoux, Romain, Thierry, Anne
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 24.11.2010
• Subjects: Animals; Biological and medical sciences; Cattle; Cheese - analysis; Cheese - microbiology; cheese starters; cheesemaking; Chemical Changes Induced by Processing/Storage; Fermentation; flavor; food analysis; food composition; Food engineering; Food industries; Fundamental and applied biological sciences. Psychology; Life Sciences; Lipolysis; Milk - chemistry; Milk - microbiology; model food systems; Propionibacterium - metabolism; Propionibacterium freudenreichii; rancidity; Swiss cheese; Time Factors; Propionibacterium freudenreichii; lipolysis; glycerides; Swiss cheese; Specificity; Propionibacteriaceae; Bacteria; Actinomycetes; Glyceride; Lipolysis; bacterium; PROPIONIBACTERIUM FREUDENREICHII; fromage; GLYCERIDE; milk; lactic acid bacteria; lait; LIPOLYSIS; SWISS CHEESE; bactérie; LIPOLYSE; PROPIONIBACTERIUM; bactérie lactique
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf102572z

Controlling lipolysis in cheese is necessary to ensure the formation of desirable flavor. To get a better understanding of the mechanism of lipolysis in Swiss cheese, cheeses were manufactured with and without (control) the addition of Propionibacterium freudenreichii. Products of lipolysis were quantified throughout ripening. Half of the free fatty acids (FFA) released in milk (3.66 mg/g fat), in particular the short-chain FFA, were lost in the whey during curd drainage, whereas diglycerides and monoglycerides were retained within the curd. P. freudenreichii was responsible for the release of most FFA during ripening (10.84 and 0.39 mg/g fat in propionibacteria-containing and control cheeses, respectively). Indices of lipolysis displayed low specificity. All types of FFA were released, but butyric and palmitic acids more significantly, which could be due to a low sn-1,3 regioselectivity. All glycerides were hydrolyzed in the following order: monoglycerides > diglycerides > triglycerides. The results of this study show the quantitative and qualitative contributions of the different lipolytic agents to Swiss cheese lipolysis.