INSTITUTO DE LACTOLOGIA INDUSTRIAL
Unidad Ejecutora - UE
Production of Flavour Compounds from Fat During Cheese Ripening by Action of Lipases and Esterases
WOLF, I. VERÓNICA; MEINARDI, CARLOS; ZALAZAR, CARLOS
Protein & Peptide Letters
Bentham Science Publishers Ltd.
Año: 2009 vol. 16 p. 1235 - 1235
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 discused.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.