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The addition of commercial lipolytic enzymes to experimental Cheddar cheese accelerated the liberation of free fatty acids during ripening. The substrate specificity of the added enzymes generally governed the chain lengths of the free fatty acids in the cheeses. None of the enzymes accelerated the formation of typical flavour in either the presence or the absence of a flavour‐enhancing proteinase, but higher addition levels produced lipolytic rancidity.
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Law et al. (1985) studied this question.
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