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dc.contributor.author
Wolf, Irma Veronica  
dc.contributor.author
Meinardi, Carlos Alberto  
dc.contributor.author
Zalazar, Carlos Antonio  
dc.date.available
2020-04-21T17:05:34Z  
dc.date.issued
2009-10  
dc.identifier.citation
Wolf, Irma Veronica; Meinardi, Carlos Alberto; Zalazar, Carlos Antonio; Production of Flavour Compounds from Fat During Cheese Ripening by Action of Lipases and Esterases; Bentham Science Publishers; Protein and Peptide Letters; 16; 10; 10-2009; 1235-1243  
dc.identifier.issn
0929-8665  
dc.identifier.uri
http://hdl.handle.net/11336/103188  
dc.description.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.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Bentham Science Publishers  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
FLAVOUR COMPOUNDS  
dc.subject
RIPENING CHEESES  
dc.subject
LIPASES AND ESTERASES  
dc.subject
FAT  
dc.subject.classification
Alimentos y Bebidas  
dc.subject.classification
Otras Ingenierías y Tecnologías  
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Production of Flavour Compounds from Fat During Cheese Ripening by Action of Lipases and Esterases  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2020-04-21T15:22:56Z  
dc.journal.volume
16  
dc.journal.number
10  
dc.journal.pagination
1235-1243  
dc.journal.pais
Estados Unidos  
dc.journal.ciudad
Oak Park  
dc.description.fil
Fil: Wolf, Irma Veronica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina  
dc.description.fil
Fil: Meinardi, Carlos Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina  
dc.description.fil
Fil: Zalazar, Carlos Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina  
dc.journal.title
Protein and Peptide Letters  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.2174/092986609789071289  

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