Determination of lipolytic action in cheese

Corradini, C. . Dipt. di Scienza degli Alimenti; Neviani, E.

Determination of lipolytic action in cheese

1994

Corradini, C. (Udine Univ. (Italy). Dipt. di Scienza degli Alimenti) | Neviani, E.

The development of flavour intensity in cheese is directly related to the butyric acid content but is also influenced by relative proportions of the various free fatty acids. Thus the methods of analysis to monitor lipolytic activity are required to provide both the lipolysis level and the complete free fatty acid composition. The various methods used for the determination of lipolysis in cheese are outlined.

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AGROVOC Keywords

acide gras libre compuestos del sabor fromage lipolyse queso technique analytique

Bibliographic information

Published in

Bulletin - FIL-IDF (Belgium) | Federation Internationale de Laiterie, International Dairy Federation

Issue 294 ISSN 0250-5118

Pagination

pp. 17-18

Other Subjects

Acidos grasos libres; Compose de la flaveur; Tecnicas analiticas; Lipolisis

Language

English

Note

Summary (En)

1 table; 20 ref

Type

Summary

In AGRIS since: 1994-08-15

Format: AGRIS AP

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Determination of lipolytic action in cheese

1994

AGROVOC Keywords

Bibliographic information