Biotechnology and flavor development: enzyme modification of dairy products
1986
A review article focuses on lipases and esterases that are used to produce flavors found in enzyme-modified (E-M) products. Specific attention is focused on: E-M dairy products; flavors from E-M cheese; and E-M butterfat. Information is provided on patents employing lipolytic enzymes in dairy food production/processing, and procedures for producing E-M dairy flavors. Data are presented on the correlation between flavor and the free fatty acid content of commercial Italian cheeses, and on candy formulations using lipase-treated dairy ingredients. The future potential of enzymes for producing dairy product flavors is discussed.(wz)
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Библиографическая информация
Эту запись предоставил National Agricultural Library