Generic placeholder image

Protein & Peptide Letters


ISSN (Print): 0929-8665
ISSN (Online): 1875-5305

Production of Flavour Compounds from Fat During Cheese Ripening by Action of Lipases and Esterases

Author(s): Irma Veronica Wolf, Carlos Alberto Meinardi and Carlos Antonio Zalazar

Volume 16, Issue 10, 2009

Page: [1235 - 1243] Pages: 9

DOI: 10.2174/092986609789071289

Price: $65


The milk fat is an essential component for the development of correct flavour in cheese. The lipolysis and catabolism of fatty acids are two biochemical events very important on flavour development of some cheese varieties. The role and characteristics of various lipolytic agents during cheese ripening is reviewed and discused. Before starting with the specific study about formation of flavour compounds from milk fat during cheese ripening, a brief review of the technological aspects of cheese production is needed.

Keywords: substrate specificity

Rights & Permissions Print Export Cite as
© 2023 Bentham Science Publishers | Privacy Policy