Production of flavour compounds from fat during cheese ripening by action of lipases and esterases.
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.
Wolf
Irma Verónica
IV
Instituto de Lactología Industrial, Facultad de Ingeniería Química, Universidad Nacional del Litoral- CONICET (Consejo Nacional de Investigaciones Científicas y Técnicas), Santiago del Estero 2829, S3000AOM, Santa Fe, Argentina. vwolf@fiq.unl.edu.ar
Meinardi
Carlos Alberto
CA
Zalazar
Carlos Antonio
CA
D000818:Animals; D002611:Cheese / Q000032:analysis* / Q000382:microbiology; D004950:Esterases / Q000378:metabolism*; D005223:Fats / Q000737:chemistry / Q000378:metabolism*; D005421:Flavoring Agents / Q000737:chemistry / Q000378:metabolism*; D005516:Food Microbiology; D005524:Food Technology; D008049:Lipase / Q000378:metabolism*; D008066:Lipolysis; D009812:Odorants / Q000032:analysis
D005223:Fats; D005421:Flavoring Agents; D004950:Esterases; D008049:Lipase