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Commercial food grade enzymes (Neutrase, calf lipase and NaturAge) were incorporated into cheese at various concentrations and ripened at 7° and 13°C. Gas chromatographic analysis indicated that free fatty acid (FFA) production increased significantly (p<0.05) with lipase and high level NaturAge. Neutrase had little effect on FFA production but showed synergistic effects with lipase. The short‐chain FFA profiles were similar among control, Neutrase‐ and NaturAge‐treated cheeses. Significant correlations (p<0.05) between C 8 and C 14 , C 16 or C 18:1 and total free fatty acids were observed in all tested samples. Total concentrations of C 4 and C 6 may be a good indicator of flavor development during cheese ripening. Cheese with a medium level of NaturAge, ripened at 13°C for 4 wk, showed profiles of FFA similar to those of the control cheese ripened at 7°C for 12 wk.
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LIN et al. (1987) studied this question.
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