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

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

Volume: 16 Issue: 10

Author(s): Irma Veronica Wolf, Carlos Alberto Meinardi and Carlos Antonio Zalazar

Affiliation:

Keywords: substrate specificity

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 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.

Cite this article as:

Wolf Irma Veronica, Meinardi Carlos Alberto and Zalazar Carlos Antonio, Production of Flavour Compounds from Fat During Cheese Ripening by Action of Lipases and Esterases, Protein & Peptide Letters 2009; 16 (10) . https://dx.doi.org/10.2174/092986609789071289

DOI https://dx.doi.org/10.2174/092986609789071289	Print ISSN 0929-8665
Publisher Name Bentham Science Publisher	Online ISSN 1875-5305