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dc.contributor.author
Thierry, Anne
dc.contributor.author
Collins, Yvonne F.
dc.contributor.author
Abeijon Mukdsi, Maria Claudia
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dc.contributor.author
McSweeney, Paul LH.
dc.contributor.author
Wilkinson, Martin G.
dc.contributor.author
Spinnler, Henri E.
dc.contributor.other
McSweeney, Paul LH.
dc.contributor.other
Fox, Patrick F.
dc.contributor.other
Cotter, Paul D.
dc.contributor.other
Everett, David W.
dc.date.available
2020-03-20T20:52:22Z
dc.date.issued
2017
dc.identifier.citation
Thierry, Anne; Collins, Yvonne F.; Abeijon Mukdsi, Maria Claudia; McSweeney, Paul LH.; Wilkinson, Martin G.; et al.; Lipolysis and metabolism of fatty acids in cheese; Elsevier; 1; 2017; 423-444
dc.identifier.isbn
978-0-12-417012-4
dc.identifier.uri
http://hdl.handle.net/11336/100539
dc.description.abstract
Enzymatic hydrolysis (lipolysis) of milk glycerides to free fatty acids is essential for flavor development in cheese. The principal lipolytic agents in cheese include lipoprotein lipase from raw milk, pregastric esterase in cheeses made using rennet paste, and enzymes from the starter and nonstarter microbiota. Lactic acid bacteria are weakly lipolytic and mainly possess nonlipolytic esterases located intracellularly. Lipolysis level is, thus, low in many internal bacterially ripened cheeses. It is higher in certain varieties, such as Swiss cheese, smear-ripened, and particularly mold-ripened cheeses, in which specific lipolytic secondary microbiota develops. Exogenous lipases are occasionally used to develop flavor. Short-chain fatty acids directly contribute to flavor, but fatty acids can also act as precursors for the production of a wide range of other flavor compounds, such as esters, lactones, and methylketones that are associated with diverse flavors. Methods for determining levels of fatty acids are also discussed.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
LIPOLYSIS
dc.subject
FREE FATTY ACIDS
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CHEESE
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LIPASE
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ESTERASE
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FLAVOR
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FAT
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ESTER
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LACTONE
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METHYLKETONE
dc.subject.classification
Otras Producción Animal y Lechería
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dc.subject.classification
Producción Animal y Lechería
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dc.subject.classification
CIENCIAS AGRÍCOLAS
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dc.title
Lipolysis and metabolism of fatty acids in cheese
dc.type
info:eu-repo/semantics/publishedVersion
dc.type
info:eu-repo/semantics/bookPart
dc.type
info:ar-repo/semantics/parte de libro
dc.date.updated
2020-02-19T20:03:32Z
dc.journal.volume
1
dc.journal.pagination
423-444
dc.journal.pais
Reino Unido
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dc.journal.ciudad
Londres
dc.description.fil
Fil: Thierry, Anne. Institut National de la Recherche Agronomique; Francia
dc.description.fil
Fil: Collins, Yvonne F.. Teagasc Food Research Centre; Irlanda
dc.description.fil
Fil: Abeijon Mukdsi, Maria Claudia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad del Norte Santo Tomás de Aquino; Argentina
dc.description.fil
Fil: McSweeney, Paul LH.. University College. School of Food and Nutritional Sciences; Irlanda
dc.description.fil
Fil: Wilkinson, Martin G.. University of Limerick; Irlanda
dc.description.fil
Fil: Spinnler, Henri E.. Institut National de la Recherche Agronomique; Francia
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/B978-0-12-417012-4.00017-X
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/B978012417012400017X
dc.conicet.paginas
611
dc.source.titulo
Cheese: Chemistry, physics and microbiology
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