Acceleration of Swiss cheese ripening by microbial lipase without affecting its quality characteristics
Open accessAbstract
The effect of exogenous microbial lipase enzyme on the ripening of Swiss cheese (0, 200, and 800U lipase in 30 L milk) was investigated for the physico-chemical, textural and sensory properties, along with its microstructure. The aim of this study was to investigate the application of microbial lipase to accelerate the ripening without affecting its original desirable quality characteristics. The effect of the microbial lipase was studied at different time periods (2, 30, 45, and 60 days) of the Swiss cheese ripening stages. Statistical analysis of the results showed that the physico-chemical parameters of cheese slightly increased during the ripening. Also, at all stages of the ripening hardness of Swiss cheese increased while the brittleness decreased. The number and size of the fat globules were also affected by the addition of the lipases. This study also showed that increase in the lipase amount had no significant change in quality and sensory parameters. Therefore, 200U of lipase was found to be sufficient to reduce the ripening time from 90 to 60 days by maintaining its genuine quality. Thus, this study suggested that the addition of microbial lipase may significantly reduce the cost of the cheese production by lowering the ripening period by 1 month and maintaining the quality of the final product.
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
Starter enzymes throughout ripening link the ester bonds between glycerol and fatty acids in triacylglycerides; esterases analyse short acyl ester chains, whereas lipases hydrolyse longer acyl ester chains of more than 10 carbons.
“Starter enzymes throughout ripening link the ester bonds between glycerol and fatty acids in the triacylglycerides. Esterases analyse short acyl ester chains, whereas the longer acyl ester chains which are contained of more than 10 carbons were hydrolysed by lipases (Kendirci et al. 2020; Rani et al. 2019).”
From Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features (2021) · cites this paper as Rani et al. 2019
The Introduction (page unavailable) says enzymes contribute to lipolysis during cheese ripening and that lipases hydrolyze triglycerides, releasing glycerol and fatty acids. It mentions both lipases and esterases, but does not give the claimed division between short and longer acyl ester chains or the more-than-10-carbon threshold. It describes hydrolysis, not the formation of ester bonds. (LLM, conf=0.85)
Experimental — accuracy not yet measured
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
The citation lists haven’t been fetched yet
References 36 · Cited by 43
- Authors
- Rani, S., & Jagtap, S.
- Affiliations
- Pondicherry University (IN)
- Corresponding author
- Jagtap, Sharmili
- Venue
- Journal of Food Science and Technology
- Published
- 2018-11-30
- Volume
- 56
- Issue
- 1
- Pages
- 497-506
- ISSN
- 0022-1155 (ISSN-L)
- 0975-8402
- PMC
- PMC6342820
- OpenAlex
- W2902884194
- Cited by
- 43
- References
- 36
- Citations by year
- 2026: 3 · 2025: 10 · 2024: 5 · 2023: 6 · 2022: 5 · 2021: 9 · 2020: 3 · 2019: 2
- FWCI
- 3.28
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- www.springer.com/tdm (tdm)
- Locations
- Journal of Food Science and Technology (publishedVersion)
- Europe PMC (PubMed Central) (publishedVersion)
- PubMed Central (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Enzyme Production and Characterization
- Keywords
- Swiss cheese, cheese ripening, microbial lipases, ripening acceleration, cheese hardness, brittleness, fat globule size, cheese microstructure, sensory quality, cheese production costs
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
