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

Autores
Wolf, Irma Veronica; Meinardi, Carlos Alberto; Zalazar, Carlos Antonio
Año de publicación
2009
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: Wolf, Irma Veronica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Meinardi, Carlos Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Zalazar, Carlos Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Materia
FLAVOUR COMPOUNDS
RIPENING CHEESES
LIPASES AND ESTERASES
FAT
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/103188
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Production of Flavour Compounds from Fat During Cheese Ripening by Action of Lipases and EsterasesWolf, Irma VeronicaMeinardi, Carlos AlbertoZalazar, Carlos AntonioFLAVOUR COMPOUNDSRIPENING CHEESESLIPASES AND ESTERASESFAThttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The 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.Fil: Wolf, Irma Veronica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Meinardi, Carlos Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Zalazar, Carlos Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaBentham Science Publishers2009-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/103188Wolf, Irma Veronica; Meinardi, Carlos Alberto; Zalazar, Carlos Antonio; Production of Flavour Compounds from Fat During Cheese Ripening by Action of Lipases and Esterases; Bentham Science Publishers; Protein and Peptide Letters; 16; 10; 10-2009; 1235-12430929-8665CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.2174/092986609789071289info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:12:35Zoai:ri.conicet.gov.ar:11336/103188instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-10 13:12:35.296CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Production of Flavour Compounds from Fat During Cheese Ripening by Action of Lipases and Esterases
title Production of Flavour Compounds from Fat During Cheese Ripening by Action of Lipases and Esterases
spellingShingle Production of Flavour Compounds from Fat During Cheese Ripening by Action of Lipases and Esterases
Wolf, Irma Veronica
FLAVOUR COMPOUNDS
RIPENING CHEESES
LIPASES AND ESTERASES
FAT
title_short Production of Flavour Compounds from Fat During Cheese Ripening by Action of Lipases and Esterases
title_full Production of Flavour Compounds from Fat During Cheese Ripening by Action of Lipases and Esterases
title_fullStr Production of Flavour Compounds from Fat During Cheese Ripening by Action of Lipases and Esterases
title_full_unstemmed Production of Flavour Compounds from Fat During Cheese Ripening by Action of Lipases and Esterases
title_sort Production of Flavour Compounds from Fat During Cheese Ripening by Action of Lipases and Esterases
dc.creator.none.fl_str_mv Wolf, Irma Veronica
Meinardi, Carlos Alberto
Zalazar, Carlos Antonio
author Wolf, Irma Veronica
author_facet Wolf, Irma Veronica
Meinardi, Carlos Alberto
Zalazar, Carlos Antonio
author_role author
author2 Meinardi, Carlos Alberto
Zalazar, Carlos Antonio
author2_role author
author
dc.subject.none.fl_str_mv FLAVOUR COMPOUNDS
RIPENING CHEESES
LIPASES AND ESTERASES
FAT
topic FLAVOUR COMPOUNDS
RIPENING CHEESES
LIPASES AND ESTERASES
FAT
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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.
Fil: Wolf, Irma Veronica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Meinardi, Carlos Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Zalazar, Carlos Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
description 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.
publishDate 2009
dc.date.none.fl_str_mv 2009-10
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/103188
Wolf, Irma Veronica; Meinardi, Carlos Alberto; Zalazar, Carlos Antonio; Production of Flavour Compounds from Fat During Cheese Ripening by Action of Lipases and Esterases; Bentham Science Publishers; Protein and Peptide Letters; 16; 10; 10-2009; 1235-1243
0929-8665
CONICET Digital
CONICET
url http://hdl.handle.net/11336/103188
identifier_str_mv Wolf, Irma Veronica; Meinardi, Carlos Alberto; Zalazar, Carlos Antonio; Production of Flavour Compounds from Fat During Cheese Ripening by Action of Lipases and Esterases; Bentham Science Publishers; Protein and Peptide Letters; 16; 10; 10-2009; 1235-1243
0929-8665
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.2174/092986609789071289
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Bentham Science Publishers
publisher.none.fl_str_mv Bentham Science Publishers
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842980657195646976
score 13.004268

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