Work

Production of Flavour Compounds from Fat During Cheese Ripening by Action of Lipases and Esterases

Year: 2009

Type: article

Abstract: The milk fat is an essential component for the development of correct flavour in cheese. The lipolysis and catabolism of fatty acids are two biochemical events very important on flavour development of some cheese varieties. The role and characteristics of various lipolytic agents during cheese ripening is reviewed and discussed. Before starting with the specific study about formation of flavour compounds from milk fat during cheese ripening, a brief review of the technological aspects of cheese production is needed.

Source: Protein and Peptide Letters

DOI: 10.2174/092986609789071289

Authors: Irma Veronica Wolf, Carlos Alberto Meinardi, Carlos Antonio Zalazar

Institutions: Consejo Nacional de Investigaciones Científicas y Técnicas, Universidad Nacional del Litoral

Language: English

Topic: Food Chemistry and Fat Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: green

OpenAlex ID: W2005332799

FWCI: 1.524

Cites: 8

Cited by: 19

Related to: 10