Lipases (EC 3.1.1.3) have been used in a variety of biotechnological segments, as in food, detergent and oleochemical industries. This work aimed to sensory evaluate the development of cheese flavor using a lipase produced by Penicillium roqueforti PV LYO10. For this, Erlenmeyer flasks containing 50 mL of reaction medium were inoculated with the fungus spores (106 spores/mL) and incubated in rotary shaker at 130 rpm and 30 �C for 92 h, and thereafter determined the lipolytic activity. The enzymatic extract was applied to an industrial process of enzymatic modified cheese in bench scale. Complete factorial design was carried out evaluating the variables time, pH and temperature on the response variable intensity of cheese flavor by sensory analysis using multiple comparison test. The experimental best conditions were 50 �C, pH 5.0 and 24 h, reaching higher flavor intensity when compared to standard. [Acknowledgements to CNPq and CAPES]

Sensory evaluation of natural cheese flavor produced by using a <i>Penicillium roqueforti</i> lipase

243rd National Meeting (2012)

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Sensory evaluation of natural cheese flavor produced by using a Penicillium roqueforti lipase