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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