Flavor Development in Fontina and Romano Cheese by Fungal Esterase

Abstract

Flavor character and intensity in pilot-size lots of Fontina cheese and Romano cheese made with Mucor miehei esterase were compared with flavor properties developed in control cheeses which received pregastric esterase preparations. Changes in flavor were assessed organoleptically and chemically as water-soluble acids and trichloroacetic acid soluble nitrogen during normal and extended ripening periods. In the Fontina cheese, the desired flavor developed parallel to that in the control cheese when fungal esterase and pregastric calf esterase were incorporated at equivalent lipolytic activity. Attainment of desired flavor sharpness in Romano required a fivefold greater addition of fungal esterase, based on lipolytic activity, than pregastric kid esterase. No objectionable flavors or aromas appeared in cheese ripened far beyond its usual market age. © 1976, American Dairy Science Association. All rights reserved.