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Flavour development via lipolysis of milkfats: changes in free fatty acid pool
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Orientador(es)
Resumo(s)
Under the trade name lipolysed milkfat (LMF), concentrated cheese flavours obtained via enzymatic
treatments of cheese (or other dairy substrates) have been made available in increasing numbers. In this
research effort, (anhydrous) milkfats from cows, ewes and goats were used as substrates for production of
cheesy flavours. Those milkfats were subjected to modifications brought about by ten different (commercial)
lipases and one cutinase, and the free fatty acids released were analysed by high performance liquid
chromatography. Both the degrees of hydrolysis and the free fatty acid profiles of the final products were
similar to those reported for several LMF products, although specific keynotes could be pinpointed.
Consequently, those milkfats may represent alternative raw materials for manufacture of cheesy flavours,
while contributing to alleviate the problem derived from the increasing surplus of milkfat in Western
countries.
Descrição
Palavras-chave
Chemical or enzymatic modifications Dairy products Enzymes-food processing aspects Fatty acids Lipolysis Milk/milk products
Contexto Educativo
Citação
Editora
Wiley