Agroscope, Institute for Plant Production Sciences IPS, 1260 Nyon, Switzerland

Lipolysis in cheese: not too much – not too little

Propionibacteria are playing a key role in the lipolysis of Swiss-type cheeses. The statistical evaluation of datas collected from 30 commercial Emmental cheeses produced with two different propionibacteria cultures allowed to show, that lipolysis increases the intensity of the flavour. It was concluded that the weaker lipolysis in the cheeses with one of the two cultures is not the result of a weaker lipase activity but can be explained with a less intense propionic acid fermentation leading to lower amounts of lipolytic enzymes.

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