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By IDF Group of Experts B12
This review deals with the use of lipases in cheesemaking. The sources and nature of different enzyme preparations as well as their application during the manufacture of various cheese types to affect the ripening process are treated. A short introduction is given about the action of lipases on milkfat, and the determination of their activity in cheese is also considered. Further, the regulatory status and use of lipases in many countries is reported according to the answers to a special IDF questionnaire.