Influence of milk pretreatment on production of free fatty acids and volatile compounds in hard cheeses: Heat treatment and mechanical agitation

This work aimed to identify technological steps that can increase fat hydrolysis and volatile compounds production in hard cheeses; these biochemical events have been related with improved piquant taste and development of genuine flavor during cheese ripening. For that purpose, 2 different pretreatm...

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Veröffentlicht in:	Journal of dairy science 2010-10, Vol.93 (10), p.4545-4554
Hauptverfasser:	Vélez, M.A., Perotti, M.C., Wolf, I.V., Hynes, E.R., Zalazar, C.A.
Format:	Artikel
Sprache:	eng
Schlagworte:	agitation Animal productions Animals Biological and medical sciences Cheese - analysis cheese ripening cheesemaking Fatty Acids, Nonesterified - analysis food composition Food Handling - methods Food industries food processing quality Food Technology free fatty acids Fundamental and applied biological sciences. Psychology hard cheeses heat treatment Hot Temperature Lipolysis Mechanical Phenomena milk Milk - chemistry Milk and cheese industries. Ice creams milk pretreatment nonthermal processing pasteurization piquant taste pretreatment Reggianito short chain fatty acids Terrestrial animal productions Vertebrates volatile compound volatile compounds Volatilization
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