PowerPoint Presentation

RACHEL RASHIKA LOHIA M.Sc. Food Science & Technology 2023-2025.

Overview. Cheese processing Lipase enzyme-structure and types, source Function and classification Specific function of lipase , mechanism Lipase in coagulation ,flavor and texture development Types of cheese Application of lipase.

Cheese is the curd or substance formed by the coagulation of milk of certain mammals by rennet or similar enzymes in the presence of lactic acid produced by added or adventitious microorganisms, from which part of the moisture has been removed by cutting, warming, and pressing, which has been shaped in mold and then ripened (also un ripened) by holding for sometime at suitable temperatures and humidity..

Introduction to lipase enzyme. Importance of Lipases in Cheese-Making Lipases are crucial enzymes in the cheese-making process, playing a fundamental role in flavor development, texture modification, and ripening. These enzymes catalyze the hydrolysis of triglycerides present in milk fat, resulting in the release of free fatty acids and glycerol. The breakdown of lipids by lipases contributes to the formation of volatile compounds responsible for the characteristic taste and aroma of different cheese varieties. Introduction to Lipase Enzymes: Lipase Types: 1. Microbial Lipases: Derived from microorganisms such as bacteria and fungi, microbial lipases are widely used in cheese production due to their stability and specificity. 2. Animal Lipases: Extracted from animal sources, such as the stomach lining of young ruminants (e.g., calves), animal lipases have traditionally been employed in cheese-making for their ability to impart specific flavor profiles. 3. Plant Lipases: Obtained from plant sources, such as seeds and fruits, plant lipases offer potential alternatives for cheese production, providing unique flavor characteristics and allergen-friendly options..

Microbial Lipase: Many commercial cheese-making processes use lipase enzymes derived from microbial sources such as fungi or bacteria. These microbial lipases are often produced through fermentation processes using microorganisms that have been genetically modified or selected for their ability to produce high levels of lipase enzymes . Common microbial sources include species of Aspergillus, Rhizopus, and Penicillium. Animal Lipase: Traditionally, lipase for cheese-making was sourced from animal origins, particularly the stomachs or intestines of young ruminant animals like calves or lambs. These animal-derived lipases were extracted and used directly in the cheese-making process. However, due to concerns about consistency, purity, and ethical considerations, the use of animal-derived lipases has declined in favor of microbial alternatives in many commercial cheese-making operations..

LIPASE FUNCTION AND CLASSIFICATION. Lipases (EC 3.1. 1.3) are well-spread enzymes, which catalyze hydrolysis of triacylglycerols to glycerol and free fatty acids. Unlike esterase, these enzymes are activated only when in the presence of an oil–water interface, so they hardly hydrolyze substrates dissolved in a bulk fluid..

GENERAL MECHANISM OF ACTION. .. A. B. C. O—CRI O o-CR: O O-CRs Triglycerides Lipase Glycerol Rt—c OH o O Rs—i-OH O Fatty acids Hydrolysis of triglycerides.

SPECIFIC FUNCTION OF LIPASE. .. Specific Functions of Lipases:- In cheese-making, lipases play multiple roles, including: Favor development: Hydrolysis of milk fat generates free fatty acids, which contribute to the characteristic taste and aroma of cheese. Texture modification: Lipases influence the texture and mouthfeel of cheese by modifying the composition and structure of milk fat globules. Ripening: Lipases contribute to the ripening process by catalysing the breakdown of triglycerides, leading to the formation of Flavors compounds and textural changes during cheese maturation..

Lipase in Milk Coagulation: Lipase enzymes are not directly involved in the primary coagulation process in cheese-making, which typically relies on rennet enzymes to cleave specific milk proteins (e.g., κ-casein) and initiate curd formation. However, lipase enzymes may indirectly influence milk coagulation by contributing to the breakdown of milk fat globules, releasing free fatty acids that can interact with milk proteins and affect the structure and texture of the resulting curd. Mechanism of Action in Cheese: Hydrolysis of Triglycerides: Lipase enzymes catalyze the hydrolysis of triglycerides, which are the primary lipid molecules present in milk fat. Triglycerides consist of glycerol molecules esterified with three fatty acid chains. Lipase enzymes break down these ester bonds, liberating free fatty acids and glycerol. Interaction with Milk Proteins: Free fatty acids released by lipase action can interact with milk proteins, including casein molecules, present in the milk. These interactions may influence the electrostatic and hydrophobic properties of the proteins, potentially affecting their ability to form stable micelles and participate in the coagulation process..

3. Texture Modification: The presence of free fatty acids in the milk may also influence the texture and rheological properties of the resulting curd. Free fatty acids can affect the hydration and aggregation behavior of casein molecules, leading to changes in curd structure and firmness. 4. Flavor Development: Additionally, lipase-mediated hydrolysis of milk fat contributes to the release of volatile flavor compounds, such as fatty acid derivatives and lactones, which contribute to the flavor profile of the cheese during ripening 5.Ripening Process: While lipase activity during coagulation is relatively minor compared to other enzymes such as rennet, lipase-mediated hydrolysis of milk fat continues during the ripening or aging process of cheese. Lipases contribute to the breakdown of triglycerides into free fatty acids, which further influence flavor development and texture changes in the cheese as it matures..

1.Hydrolysis of Fats: Lipase enzymes catalyze the hydrolysis of triglycerides, which are the main components of milk fat. Triglycerides consist of glycerol molecules esterified with three fatty acid chains. Lipase enzymes break down these ester bonds, releasing free fatty acids and glycerol. 2. Release of Fatty Acids: The hydrolysis of fats by lipase leads to the release of free fatty acids into the cheese matrix. Different fatty acids have distinct flavor profiles, ranging from buttery and creamy to nutty and sharp. 3. Contribution to Cheese Flavor: The presence of these free fatty acids significantly contributes to the characteristic flavors of cheese. For example, short-chain fatty acids like butyric acid contribute a tangy, slightly sour flavor, while medium-chain fatty acids like capric and caprylic acid impart a distinct coconut-like aroma. The specific combination and concentration of fatty acids released by lipase activity contribute to the unique taste profile of each cheese variety. 4. Importance in Certain Cheese Types: Lipase activity is particularly important in certain types of cheese, such as blue cheese. In blue cheese production, mold cultures (such as Penicillium roqueforti or Penicillium glaucum) are introduced to the cheese curd. These molds produce lipase enzymes that further hydrolyze fats, releasing additional free fatty acids. The breakdown of fats by lipase in the presence of mold cultures produces specific flavors associated with blue cheese, including earthy, mushroom-like notes and the characteristic piquant taste. 5. Role in Cheese Ripening: Lipase-mediated hydrolysis of fats continues during the ripening or aging process of cheese. As cheese matures, lipase activity contributes to further flavor development, as well as changes in texture and aroma. 6. Interaction with Other Flavor Compounds: The free fatty acids released by lipase activity also interact with other flavor compounds present in the cheese, such as amino acids, peptides, and aldehydes. These interactions contribute to the complexity and depth of flavor in cheese, enhancing its overall sensory profile..

TEXTURE DEVELOPMENT BY LIPASE. Lipase Activity Lipase enzymes catalyze the hydrolysis of triglycerides in milk fat. Fat Breakdown Triglycerides are broken down into glycerol and free fatty acids. Changes in Fat Structure The breakdown of fats leads to alterations in the structure and distribution of fat globules within the cheese matrix. Creaminess & Smoothness Free fatty acids lubricate the cheese matrix, contributing to a smoother texture. Enhanced creaminess and smoothness result from changes in fat structure. Spreadability Altered fat globule distribution affects the spreadability of the cheese. Varying degrees of spreadability are achieved based on the extent of fat breakdown. Overall Texture The combined effects of lipase activity influence the overall texture of the cheese. Texture is a key sensory attribute impacting consumer perception and acceptance. Control of Lipase Activity Optimal control of lipase activity is crucial for achieving desired texture attributes. Factors such as enzyme type, concentration, and processing conditions must be carefully optimized. Specialty Cheese Varieties Lipase-mediated texture modification is particularly relevant in specialty cheese production. Unique textures and mouthfeel are achieved in cheeses like Brie or Camembert..

VARIETIES OF CHEESE BASED ON LIPASE. Feta: Lipase enzymes from sheep's milk or a combination of sheep's and goat's milk contribute to Feta cheese's flavor profile. During brining, lipase activity continues, leading to the release of free fatty acids, which enhances Feta's tangy and slightly salty taste..

FACTORS AFECTING LIPASE ACTIVITY. COMMON DEFECTS DUE TO IMPROPER LIPASE ACTIVITY.

APPLICATION OF LIPASE IN DIFFERENT INDUSTRY. Application of Lipase in Food Industry Fat and Oil Industry: Lipase modifies lipid properties by altering fatty acid positions or composition. Catalytic transesterification in organic solutions finds applications in: Simulated breast milk fat in infant formula. Production of essential polyunsaturated fatty acids. High-calorie lipids with low cargo. Biodiesel production from vegetable oils. Used in processing corn, sunflower, peanut, olive, and soybean oils. Dairy Industry (Cheese and Dairy Products): Enhances cheese flavor and maturation time. Lipolysis of milk fat and cream. Production of free fatty acids for soft cheeses with unique flavor profiles. Utilized in coffee mate to enhance creamy taste. Bread and Snacks: Extends shelf life of bread. Controls non-enzymatic browning. Increases bread volume and improves structure. Adds unique flavor profiles to baked goods..

REFERENCE https://www.yimingbiotechnology.com/application-of-lipase-in-food-industry.html https://www.mdpi.com/2304-8158/6/8/62 DT-5: Lesson 3. DEFINITION AND STANDARDS OF CHEESE (iasri.res.in) https://pubchem.ncbi.nlm.nih.gov/compound/Lipase_-triacylglycerol https://chem.libretexts.org/Bookshelves/Biological_Chemistry/Fermentation_in_Food_Chemistry/01%3A_Modules/1.09%3A_Cheese_Production Whitehurst. & Van-Oort., (2010), Enzymes in Food technology, Second edition, Blackwell Publishing Ltd.

THANK YOU. RACHEL RASHIKA LOHIA M.Sc. Food Science and Technology 2023-2025.