Flavor chemistry of dairy lipids: review of free fatty acids
1994
Jeon, I.J.
Free fatty acids in dairy products, particularly in ultrahigh-temperature (UHT) processed milk and Cheddar cheese, are discussed. Although a fairly large amount of total free fatty acids is present in UHT milk, their influence on milk flavor is insignificant. This is because most fatty acids released from milk fat are long-chain fatty acids. Two different types of lipase apparently are involved in the lipolysis of UHT milk. Because patterns of releasing fatty acids are different from one lipase source to another, the source of lipase utilized is extremely important in cheese with reference to balancing flavor characteristics exerted by individual free fatty acids. Ratios and concentrations of these fatty acids could be significant parameters for determining cheese flavor characteristics.
Afficher plus [+] Moins [-]Mots clés AGROVOC
Informations bibliographiques
Cette notice bibliographique a été fournie par National Agricultural Library
Découvrez la collection de ce fournisseur de données dans AGRIS