INLAIN   20354
INSTITUTO DE LACTOLOGIA INDUSTRIAL
Unidad Ejecutora - UE
capítulos de libros
Título:
Milk pre-treatment and free fatty acids in cheeses.
Autor/es:
PEROTTI MARÍA CRISTINA; VÉLEZ MARÍA AYELÉN; WOLF IRMA VERÓNICA
Libro:
Handbook of Cheese in Health: Production, Nutrition and Medical Sciences
Editorial:
Wageningen Academic Publishers
Referencias:
Año: 2012;
Resumen:
In the
production of the majority of cheese varieties, two well-defined phases can be
identified: manufacture and ripening, both of which include a number of
processes/changes. The basic steps implicated in the protocols of cheese making
are generally common for most varieties. While the nature of cheese is mainly
determined by the manufacturing steps, the characteristic flavor and texture of
an individual cheese type is developed during ripening. The treatments applied
to milk prior to cheese making could influence the ripening process. Particularly, a large number of flavor
compounds appear as a result of chemical and biochemical events, which includes
the degradation of milk constituents, proteins, lactose and fat. Fat breakdown,
also called lipolysis, is a particularly important event in some cheese
varieties, in which the released free fatty acids (FFA) contribute to cheese
flavor.
The present work begins by describing lipolysis
patterns in cheeses and its contribution to flavor, and the structure and
significance of milk fat in cheeses. Particularly, we discussed the effect of
thermal (pasteurization and thermization) and non-thermal technological
(bactofugation, microfiltration, ultrafiltration, homogenization and high
pressure) procedures employed to cheese milk on cheese microstructure and
lipolysis.
In different ways, the treatments characterized
in this contribution produce changes on the quality of cheese matrix and
lipolysis profiles.