Untersuchungen zur Kinetik der lipasekatalysierten Hydrolyse von Butterfett bei der Fermentation von Käsearomakonzentrat

The production of cheese aroma concentrates by fermentation processes has been examined for several years. It is based on the biochemical principles of the aroma evaluation in ripened cheese. The article deals with the first step of the formation of cheese aroma, the hydrolysis of triglycerides by lipases. The influence of different parameters on the kinetics of the lipolysis has been examined. The results are part of the basis for the development of the fermentation process for the production of cheese aroma by Penicillium roquefortii.