The use of lipases is increasingly expanding and now it is possible to name at least 10-11 sectors of the national economy where these enzymes - of animal or microbial origin - are used very successfully or their dangerous, adverse effects are prevented:

1. cheese making

2. production of milk chocolate

3. confectionery industry

4. production of dry egg powder

5. leather industry (degreasing of wool, bristles, leather)

6. silk production

7. “cleaning industry” (production of detergents, cleaning of clothes, furniture)

8. receiving medicinal drugs

9. flour production

10. production of cereal products

11. production of vegetable oils.

It is in the last three areas that the harmful effects of lipases are taken into account and prevented, while in the first eight the action of lipolytic enzyme preparations plays a valuable positive role.

In cheese making, lipases are used in the production of cheeses such as Roquefort, Cheddar, and Italian cheeses. The enzyme partially hydrolyzes fat, which is associated with the appearance of better organoleptic properties (taste, aroma) and significantly, for months, accelerates ripening. Lipases of animal origin or from fungi are used.

Lipases have proven useful in preventing the formation of slurries in fermented milk drinks.

In the production of milk chocolate, lipase causes the formation of fatty acids that improve its taste and aroma.

In the confectionery industry, lipase is recommended for hydrolysis of fat in dry egg whites; in the presence of fat, the foaming ability of the protein decreases. If the added lipase breaks down the fat impurity, the protein's churning will increase and this will improve the quality of the biscuit dough. Sometimes the enzyme causes a soapy taste in biscuits or oatmeal cookies. The reason for this is the breakdown of fat, the formation of fatty acids, which occurs under the influence of wheat flour lipase.

Grain lipase plays an important role in the process of spoilage of various grain products, when they become rancid. This process occurs as a result of the action of two enzymes - lipase and lipoxygenase.

Kretovich shows it in the form of the following diagram:

The process begins with the action of lipase, which prepares fatty acids, from which harmful products are then formed - oxidized substances.

The action of lipases must be taken into account in the production of vegetable oils and during the transportation and processing of various oil seeds, since here an increase in acidity is very undesirable.

GOAT LIPASE gives the cheese a bright, pronounced piquant taste, similar to the taste of Italian Provolone cheese. The aroma of real, fresh goat milk. The application rate depends on the desired result (a more pronounced aroma should be added) from 10 to 20 grams of the drug per 100 liters of milk.

To prepare the solution, 10...20 parts by mass of water are required per 1 part by mass of the drug (regardless of the type). Dissolve the required amount of the drug in boiled water at room temperature. Pour the resulting solution into the cheese bath, mix thoroughly (turn on the stirrer for 2 minutes). Do not save unused solutions of the drug.

1. LIPASE is added to a container of milk after bacterial fermentation and before the enzyme.

2. LIPASES are added at the stage of adding some other food additives used in cheese making. Mix thoroughly. LIPASES - will allow you to achieve optimal interaction with milk fats.

3. The higher the ripening temperature, the more effective the effect of LIPASE on ripening cheese. The maximum ripening and flavor indicators will be 50% -60%.

4. Store in a dark room at a temperature of 0...5 0C, it retains its activity for 6 months, at -18 0C for 1 year.

In cheese making, the lipase enzyme is traditionally used to add flavor to Italian cheeses and fresh cheeses such as Feta and, but can be used in all types of cheeses, except blue cheeses (they have their own characteristic taste and smell)

Lipase is a cheese enzyme that catalyzes the hydrolysis of insoluble lipid substrates, helping to digest and dissolve fats.

Lipase, together with bile, digests fats and fatty acids, as well as fat-soluble vitamins A, D, E, K, converting them into heat and energy.

You should know that raw milk (fresh from the animal) contains over 60 different enzymes, including lipase. The composition and amount of enzymes depends on the type of animal, breed, diet and many other conditions.

The aroma of all cheeses is determined primarily by the presence and composition of enzymes in milk, and not by the smell of the starter or the composition of bacteria in it.

During pasteurization, most enzymes are destroyed, including lipase. Therefore, during the process of making cheese from pasteurized milk, lipase is added to initiate the process of breaking down milk fat (lipolysis) and to obtain a sharper taste and aroma of the cheese.

The use of lipase enriches the taste and aroma of cheese, and also shortens its ripening period. To give cheese a taste from light creamy to pronounced, add from 2 to 10 g of enzyme per 100 liters of milk

Lipase is mainly obtained from natural sources - the stomachs of young animals. There are several types of lipase:

Obtained from calves - creates a delicate and soft piquant aroma that is clearly noticeable and similar to the smell of oil, only spicier.

Derived from goats - creates a sharp, spicy aroma (typical of Provalone). Well perceived, persistent aroma, slightly spicy.

Derived from sheep - creates a strong aroma typical of Picorino Romano. Feels good in the mouth, medium spiciness.

A mixture of sheep and goat - creates a very spicy aftertaste.

Derived from mushrooms - for lovers of vegetarian cheeses.

When to add lipase to milk

Lipase should always be added:

• before adding acid for “fast” cheeses;
• before the formation of acid in cheeses with natural souring;
• before adding rannet to rennet cheeses.

When adding lipase, it is necessary to achieve its most uniform distribution throughout the milk. Otherwise, “pockets” of high lipase activity may form.

To do this, you need to use finely ground lipase, dissolve it in half a glass of cold water before adding it and stir the milk thoroughly after adding the lipase.

How much lipase should I add to milk?

The dosage of lipase depends on many factors, for example, the fat content of the milk, the target type of cheese, and individual wishes.

For beginning cheese makers, we can recommend a dosage of 1/4 teaspoon of lipase (powder) per 8-12 liters of milk.

NATURE OF ENZYMES AND THEIR PROPERTIES
LIPASES are enzyme preparations obtained from the pancreas glands of young ruminant animals. Their action is to break down large milk fat molecules into short- and medium-chain molecules, which mainly form the characteristic taste of mature cheese. LIPASES are produced by extracting the active component from the glands at the base of the tongue of kids, lambs and calves. Immediately after slaughtering animals, the glands are frozen and stored at a temperature of – 25 0C. Extraction produces several types of enzymes (at least 6), forming a complex of salivary and pregastric lipases. Enzymes with proteolytic activity (i.e., breaking down milk proteins) are absent.
TYPES OF LIPASES AND TASTE FEATURES OF CHEESE
VEAL LIPASE creates a delicate but very noticeable taste, the smell of butter, and a light spicy aroma. For mild, medium and strong severity of these flavor and aromatic changes, the drug is added in quantities of 2...3; 4...7; 8...10 grams per 100 liters of milk, respectively
LAMB LIPASE creates a sharper and sharper taste, an elastic, extended taste effect, typical of Russian cheese. The recommended dose range for application is 3...10 grams of the drug per 100 liters of milk.
GOAT LIPASE gives a strong, distinct piquant taste similar to the taste of Italian Provolone cheese. The aroma of goat's milk is very noticeable. The range of application doses is 2...5 grams of the drug per 100 liters of milk.
PREPARATION OF SOLUTION AND APPLICATION
To prepare the solution, 10...20 parts by mass of water are required per 1 part by mass of the drug (regardless of the type). Dissolve the required amount of the drug in boiled water at room temperature. Pour the resulting solution into the cheese bath, mix thoroughly (turn on the stirrer for 2 minutes). Do not save unused solutions of the drug.
ATTENTION!!!
1. LIPASE is added to the cheese bath after bacterial fermentation and always BEFORE the milk-clotting enzyme.
2. At the stage of adding LIPAZ, some other food additives used in cheese making are added. They all require thorough mixing. LIPASE is no exception; only uniform distribution of the prepared solution in milk will allow achieving optimal interaction of lipase with milk fats.
3. The higher the ripening temperature, the higher the ripening temperature, the more effective the effect of LIPASES is on ripening cheese. If the cheese is ripened at the highest permissible temperatures, the effect of improving flavor characteristics and accelerating ripening (up to 50%) will be maximum.
4. Storing the drug in a dark room at a temperature of 0...5 0C preserves its activity for 6 months, at -18 0C for 1 year.

Country of origin: Italy

The invention relates to the dairy industry. The method includes preparing a milk mixture, adding a starter, a milk-clotting enzyme preparation, forming a cheese curd, adding a lipase preparation and processing the cheese curd to obtain the finished product. The lipase preparation is added to the milk mixture before adding the starter, and then before adding the milk-clotting enzyme preparation. The invention makes it possible to reduce the ripening period of cheese.

The invention relates to dairy products, mainly cheeses, and specifically to the technological aspects of their production, and can be used at enterprises in the cheese-making industry.

There is a known method for producing cheese, including preparing a milk mixture, adding a starter, a milk-clotting enzyme preparation, obtaining and processing a cheese curd to obtain the finished product (see clause USSR No. 238463, IPC A23S 19/02, declared 02.26.66, published 20.02 .69).

This method allows you to obtain a high-quality product, however, the duration of the preparation process is long and can range from 30 to 90 days.

There is also a known method for producing cheese, including preparing a milk mixture, adding a starter, a milk-clotting enzyme preparation, forming a cheese curd, adding a lipase preparation and processing the cheese curd to obtain the finished product (see US patent No. 3975544, NPK 426/35, declared 05.10.74 g., published 08/17/76).

This technical solution is the closest to the claimed one in terms of the totality of essential features (prototype).

According to the prototype, a lipase preparation is used in the cheese production process. Its inclusion in the components of cheese allows you to intensify the process of lipolysis (breakdown of fat) and reduce the duration of cheese ripening, and, consequently, the entire process of its preparation as a whole.

However, in the known method of cheese production, the lipase preparation is added to the cheese curd at the stage of its processing, thus, the intensification of the lipolysis process begins only from this moment, without in any way affecting the degree of lipolytic processes of the previous technological stages. At the same time, the entire process of technological stages of cheese ripening remains quite lengthy.

The technical result to which the invention is aimed is to reduce the ripening period of cheese.

This technical result is achieved by the fact that in the known method of cheese production, including preparing a milk mixture, adding a starter, a milk-clotting enzyme preparation, forming a cheese curd, adding a lipase preparation and processing the cheese curd to obtain the finished product, according to the invention, the lipase preparation is first added in an amount of 15 -25 g per ton of milk mixture 20 minutes before adding the starter, and then in the amount of 10-25 g per ton of milk mixture 10 minutes before adding the milk-clotting enzyme preparation.

Adding a lipase preparation to the milk mixture in an amount of 15-25 g per ton of milk mixture 20 minutes before adding the starter allows you to start the lipolysis process before adding the bacterial starter and provide its microflora with the substrates necessary for intensive development.

The addition of a lipase preparation in an amount of 10-25 g per ton of milk mixture 10 minutes before the addition of a milk-clotting enzyme preparation prevents the possibility of slowing down the current process of lipolysis and, moreover, allows you to maximize this process by the time the clot is formed and processed.

Intensification of the lipolysis process at the stage of processing milk raw materials before the formation of a curd accelerates, in particular, the development of taste and aroma in the cheese and thereby makes it possible to shorten the process of its ripening, and, consequently, the entire period of its preparation.

The cheese production method is implemented as follows.

The initial raw material (milk mixture) is prepared in a known manner, for example, by standardizing for fat content, pasteurization and cooling to the coagulation temperature. Then, 20 minutes before adding the starter, a lipase preparation is added to the prepared milk mixture in an amount of 15-25 g per ton of milk mixture, which leads to the launch of the lipolysis process, which results in the formation of free fatty acids, mono-, diacylglycerols and free glycerol. All these products serve as substrates for bacterial starter microflora.

When adding lipase less than 15 g per ton of milk mixture, the lipolytic effect will be minimal, and the amount of hydrolysis products will not be sufficient to provide the starter microflora with the substrates necessary for its intensive development in sufficient quantities.

When adding more than 25 g of lipase per ton of milk mixture, an excess of lipolysis products can cause taste defects in the cheese.

A time interval of 20 minutes is optimal for the accumulation of lipolysis products with a dose of lipase added of 15-20 g per ton of milk formula. If this interval decreases, the accumulation of substrate will be insufficient, and the development of microflora will slow down; if it increases, lipolysis products accumulate, which threatens the development of taste defects in the cheese.

After the lipase preparation, a bacterial starter is added to the milk mixture, which, in the presence of a ready-made substrate, begins to actively synthesize the enzymes necessary for the full cycle of conversion of milk fat during the ripening of cheeses and the formation of their structure, taste and aroma.

Next, a milk-clotting agent is added to coagulate the mixture and form a clot. However, 10 minutes before adding it, 10-25 g of lipase per ton of mixture is added to the mixture. This allows you to maximize the process of lipolysis by the time the clot is formed and processed. As a result, the maximum amount of free fatty acids is captured by the cheese curd and can be metabolized to specific low-molecular aroma-forming components much faster than in the case when the lipase preparation is added only before fermentation. This accelerates the development of taste and aroma in the cheese.

When adding lipase in an amount of less than 10 g per ton of mixture, the lipolytic process is excessively slowed down, which can negatively affect the organoleptic characteristics of the cheese.

When adding lipase in an amount of more than 25 g per ton of mixture, an excess of lipolysis products can cause taste defects in the cheese.

A time interval of 10 minutes allows you to maximize the lipolysis process by the time the clot forms.

One of the drugs widely known in cheese making, for example, Calf Lipase (veal lipase) from Caglifico Clerici (Italy), can be used as a lipase.

After formation, the clot undergoes known operations depending on the technological process of preparing a particular type of cheese.

Example 1. Hard rennet cheese with a low second heating temperature of the “Vityaz” type was made from pasteurized milk using standard technology.

The lipase preparation Calf Lipase (veal lipase) from Caglifico Clerici (Italy) in the amount of 25 grams per ton of milk mixture was added to the milk mixture 20 minutes before adding the starter. Organoleptic and physicochemical indicators corresponding to mature cheese of this type were identified on the 25th day of ripening. Control cheeses prepared without the addition of lipase reached ripeness by day 35.

Example 2. Hard rennet cheese with a low second heating temperature of the “Vityaz” type was made from pasteurized milk using standard technology.

The lipase preparation Calf Lipase (veal lipase) from Caglifico Clerici (Italy) in the amount of 25 grams per ton of milk mixture was added to the milk mixture 10 minutes before adding the milk-clotting enzyme preparation. Organoleptic and physicochemical indicators corresponding to mature cheese of this type were identified on the 25th day of ripening. Control cheeses prepared without the addition of lipase reached ripeness by day 35.

Example 3. Hard rennet cheese with a low second heating temperature of the “Vityaz” type was made from pasteurized milk using standard technology.

The lipase preparation Calf Lipase (veal lipase) from Caglifico Clerici (Italy) in an amount of 15 grams per ton of milk mixture was added to the milk mixture 20 minutes before adding the starter. 25 minutes after adding the starter, an additional lipase preparation was added to the milk mixture in an amount of 10 grams per ton of milk mixture. 10 minutes after this, a milk-clotting enzyme preparation was added to the milk mixture. Organoleptic and physicochemical indicators corresponding to mature cheese of this type were identified on the 20th day of ripening. Control cheeses prepared without the addition of lipase reached ripeness by day 35.

Thus, adding a lipase drug to the milk mixture in an amount of 15-25 g per ton of milk mixture 20 minutes before adding the starter, and then adding it in an amount of 10-25 g 10 minutes before adding the milk-clotting enzyme drug makes it possible to shorten the ripening period of cheese .

A method for producing cheese, including preparing a milk mixture, adding a starter, a milk-clotting enzyme preparation, forming a cheese curd, adding a lipase preparation and processing the cheese curd to obtain the finished product, characterized in that the lipase preparation is first added in an amount of 15-25 g per ton of milk mixture 20 minutes before adding the starter, and then in the amount of 10-25 g per ton of milk mixture 10 minutes before adding the milk-clotting enzyme preparation.