Lipolysis of fresh cheese and ripened cheese (blue cheese), factors that affect and consequences

Abstract

Introduction: of the lipolysis process in cheeses is one of the major biochemical changes especially in the mature type, this process is generated by the degradation of fat, enzymatically that influences the sensory characteristics of cheeses, since the free fatty acids (GLA) produced during lipolysis contribute together with volatile compounds to the flavor of cheese.  The objective in the present work is to evaluate the characteristics, factors and consequences that affect the process of lipolysis to both fresh and matured type cheeses. Methodology this bibliographic review was carried out through the PRISMA statement, which consists of a systematic review that is carried out in 4 steps: Identification, Screening, Choice, and Inclusion.  Results factors such as poor pasteurization in cheeses, the way of elaboration and the milk enzymes themselves (lipases) affect the biochemical process of lipolysis, because of this there is an oxidation in fresh cheeses generating low quality in the product. In matured cheeses, lipolysis is presented by some factors among which the quality of the milk, homogenization, pH, pasteurization, temperature, concentration, and degree of agitation stand out, on the other hand, the AGL in this type of cheeses are responsible for enhancing the flavor and characteristic aroma.  Conclusion the factors involved in the lipolysis process makes it easier for cheese producers to have stricter control during the production processes.  Area of study: Engineering, industry, food production.