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Changes in the pool of free fatty acids in ovine, bovine and caprine milk fats,...
Regado, Mafalda A.; Cristovão, Betina M.; Tavaria, Freni K.; Ferreira, João Paulo; Moutinho, Carla G.; Balcão, Victor M.; Malcata, F. XavierLipolysis catalysed by lipases, native or released by natural microflora in milk, plays a key role in development of aroma and flavour throughout cheese ripening. This research effort was aimed at a deeper understanding of the action of two wild strains used in traditional ewe’s milk cheesemaking in Portugal, viz. Lactococcus lactis and Debaryomyces vanrijiae. They were both tested as viable cells and cellfree ...
Flavour development via lipolysis of milkfats: changes in free fatty acid pool
Regado, Mafalda A.; Cristóvão, Betina M.; Moutinho, Carla G.; Balcão, Victor M.; Aires-Barros, Raquel; Ferreira, João Paulo M.; Malcata, F. XavierUnder 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 (commercia...
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