Pregastric lipase activity is significant for cheese production. Lifeasible offers the service to help determine the lipase activity of pregastric lipase preparations, including commercial pregastric lipase and some rennet preparations.
When pregastric lipase is added to milk before coagulation, it acts on the triglycerides in the milk, breaking them down into smaller molecules called fatty acids and glycerol, which can affect the flavor, texture, and overall quality of the cheese. Some interspecies differences in specificity have been reported for the calf, kid, and lamb pregastric lipase. Thus, the type of lipase used is an essential consideration in cheese production. It's also important to note that the activity of pregastric lipase is carefully controlled during the cheese-making process because excessive lipolysis can lead to a bitter taste and a less desirable texture of the cheese. Lifeasible offers services to help determine the lipase activity of pregastric lipase preparations.
Fig. 1 Various kinds of cheese.
We determine lipase activity based on the titration of butyric acid produced by the breakdown of substrates (triglyceride). This method can be used to determine liquid lipase samples, powder lipase samples, and rennet paste samples.
In this method, triglycerides are hydrolyzed by lipase. The free fatty acids resulting from the hydrolysis are subsequently titrated using sodium hydroxide. The amount of sodium hydroxide consumed within a defined period is used to calculate the activity.
Operation flow:
Main reference standard:
ISO 13082:2011
For sample delivery, store samples at 5°C or lower.
Lipase preparations (commercial pregastric lipase and some rennet preparations containing pregastric lipase from calf, kid goats, or lamb sources) are used in cheese production, such as the Italian cheeses Romano, Provolone and Asiago. However, the use of lipase is not allowed in Feta. Lifeasible helps in the determination of the lipase activity for the preparation of pregastric lipase and rennet paste. Please contact us to start the cooperation!
References
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