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

dc.creatorWolf, Irma Veronica
dc.creatorMeinardi, Carlos Alberto
dc.creatorZalazar, Carlos Antonio
dc.date.accessioned2020-04-21T17:05:34Z
dc.date.accessioned2022-10-15T07:25:30Z
dc.date.available2020-04-21T17:05:34Z
dc.date.available2022-10-15T07:25:30Z
dc.date.created2020-04-21T17:05:34Z
dc.date.issued2009-10
dc.identifierWolf, 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.identifier0929-8665
dc.identifierhttp://hdl.handle.net/11336/103188
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4360175
dc.description.abstractThe 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.languageeng
dc.publisherBentham Science Publishers
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.2174/092986609789071289
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.subjectFLAVOUR COMPOUNDS
dc.subjectRIPENING CHEESES
dc.subjectLIPASES AND ESTERASES
dc.subjectFAT
dc.titleProduction of Flavour Compounds from Fat During Cheese Ripening by Action of Lipases and Esterases
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/publishedVersion


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