Mostrar el registro sencillo del ítem
dc.contributor.author
Wolf, Irma Veronica
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.contributor.author
Abeijon Mukdsi, Maria Claudia
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.contributor.author
Perotti, Maria Cristina
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.contributor.other
Randazzo, Cinzia Lucia
dc.contributor.other
Caggia, Cinzia
dc.contributor.other
Neviani, Erasmo
dc.date.available
2022-02-03T10:13:32Z
dc.date.issued
2013
dc.identifier.citation
Wolf, Irma Veronica; Abeijon Mukdsi, Maria Claudia; Perotti, Maria Cristina; Cheese Ripening: Enzymes and Typical Flavour Compounds Associated with Milk Fat Degradation; Nova Science Publishers; 2013; 29-50
dc.identifier.isbn
978-1-62417-032-4
dc.identifier.uri
http://hdl.handle.net/11336/151209
dc.description.abstract
Milk fat is one of the major components of cheese, which occurs as globules surrounded by a thin layer membrane called the milk fat globule membrane (MFGM). This membrane acts as a natural barrier isolating the enzymes from their substrate. However, the MFGM is damaged by the physical treatments applied to milk throughout cheese-making (homogenization, pumping, agitation and foaming, among others). In recent years, some attention has been given to the physicochemical state of the fat since it determines the action of enzymes, mainly lipases and esterases on triglycerides (TG). Enzymatic hydrolysis of fat (known as lipolysis) is the main biochemical event that fat undergoes during ripening, releasing free fatty acids (FFAs). The extent of this process is highly variable among different cheese varieties, depending on the type of lipolytic enzymes present in the cheese matrix, originated from milk, coagulants, primary and secondary starters, and adventitious microorganisms.Fatty acids are also involved in a series of catabolic reactions producing numerous compounds belonging to different chemical families such as ketones, alcohols, lactones and aldehydes. In addition, esters are synthesized from fatty acids through biochemical pathways not yet fully elucidated. Many of these compounds have low perception thresholds and they make an important contribution to the overall cheese flavour.This work proposes a review of the different aspects related to the enzymatic and non-enzymatic synthesis of compounds derived from milk fat and their role and importance in cheese flavour. Moreover, some technological strategies employed to enhance and diversify cheese flavour will be discussed.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Nova Science Publishers
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
cheese ripening
dc.subject
enzymes
dc.subject
milk fat degradation
dc.subject
flavour compounds
dc.subject.classification
Alimentos y Bebidas
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.subject.classification
Otras Ingenierías y Tecnologías
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.title
Cheese Ripening: Enzymes and Typical Flavour Compounds Associated with Milk Fat Degradation
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
2021-12-03T20:08:45Z
dc.journal.pagination
29-50
dc.journal.pais
Estados Unidos
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.journal.ciudad
Nueva York
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: Abeijon Mukdsi, Maria Claudia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Perotti, Maria Cristina. 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.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.novapublishers.org/catalog/product_info.php?products_id=37777
dc.conicet.paginas
251
dc.source.titulo
Cheese Ripening: Quality, Safety and Health Aspects
Archivos asociados