The influence of lipolytic enzymes on the content of fatty acids from Holland cheese.

The aim of the present paper is to study the variation of fatty acids content during the ripening of semihard cheese (type Holland), after adding in the milk, used for the coagulation, of a lipolytic enzymes, and the comparison with the data obtained from the analysis of a witness cheese (without enzymes added) obtained and ripen in the same technological conditions. For investigations were collected and analyzed samples at different times during ripening.