Microbial lipases in cheese production: an in-depth review of their role in quality, texture, and flavor.

Abstract

Cheese, a widely consumed dairy product globally, derives its commercial value primarily from its flavor and textural characteristics that crucially determine consumer acceptance. The quality of cheese including flavor and texture is intricately related to the enzymatic activities of microorganisms during the fermentation process. Among these enzymes, lipases play a pivotal role by hydrolyzing milk fat to generate free fatty acids, which serve as precursors for the formation of key flavor compounds, thereby significantly enhancing the sensory attributes of cheese. Compared to lipases sourced from animals or plants, microbial lipases offer distinct advantages, including lower production costs, broader substrate specificity, and greater adaptability to genetic modification, making them more suitable for large-scale cheese production. Recent advancements in biotechnology have enabled the optimization of microbial lipase applications in cheese manufacturing through various innovative approaches. This review comprehensively examines the impact of microbial lipase on cheese quality, particularly in terms of texture and flavor development. Additionally, it summarizes current strategies for enhancing the efficacy of microbial lipase in cheese production, providing valuable insights for the advancement of enzyme-modified cheese industry.