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Cheese fatty acid catabolism

Collins, Y.F., McSweeney, P.L.H., Wilkinson, M.G. 2003a. Lipolysis and free fatty acid catabolism in cheese A review of current knowledge. Int. Dairy J. 13, 841-866. [Pg.429]

Lipolysis is considered to be an important biochemical event during cheese ripening and the current knowledge have been discussed in detail (Collins et al., 2003, 2004 McSweeney and Sousa, 2000). The formation of short-chain FFAs by the lipolysis of milk fat by lipases is a desirable reaction in many cheese types (e.g., mold-ripened cheeses). The catabolism of FFAs, which is a secondary event in the ripening process, leads to the formation of volatile flavor compounds such as lactones, thioesters, ethyl esters, alkanols, and hydroxyl fatty acids. The contributions of lipolysis to the flavor of bacterially ripened cheeses are limited. [Pg.178]

Contribution of Lipolysis and Catabolism of Free Fatty Acids (FFA) to Cheese Flavor... [Pg.407]

Undoubtedly, the products of these primary biochemical events, i.e., fatty and other acids, peptides, and amino adds, contribute to cheese flavor, perhaps very significantly in many varieties and proteolysis certainly has a major influence on the various rheological properties of cheese, e.g., texture, meltability, and stretchability. However, the finer points of cheese flavor are almost certainly due to further modification of the products of the primary reactions. The most clear-cut example of this is the oxidation of fatty acids to methyl ketones in blue cheeses. Catabolism of amino acids leads to the production of numerous sapid compounds, including amines, carbonyls, acids, thiols, and alcohols. Many of these compounds may interact chemically with each other and the compounds of other reactions via the Maillard and Strecker reactions. At present, relatively little is known concerning the enzymology of amino acid catabolism in most cheeses and even less is known about the chemical reactions. It is very likely that research attention will focus on these secondary and tertiary reactions in the short-term future. [Pg.294]


See other pages where Cheese fatty acid catabolism is mentioned: [Pg.203]    [Pg.327]    [Pg.203]    [Pg.429]    [Pg.408]    [Pg.192]    [Pg.316]    [Pg.342]   
See also in sourсe #XX -- [ Pg.39 , Pg.206 , Pg.208 ]

See also in sourсe #XX -- [ Pg.206 , Pg.208 ]




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Fatty acid catabolism

Lipolysis and Catabolism of Free Fatty Acids (FFA) to Cheese Flavor

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