Flavour development via lipolysis of milkfats: changes in free fatty acid pool

• Type: Article in International Scientific Journal
• Date: 2007

Authors

Regado, MA (Author) Other; Cristovao, BM (Author) Other; Moutinho, CG (Author) Other; Balcao, VM (Author) Other; Aires Barros, R (Author) Other; Ferreira, JPM (Author) Other; F. Xavier Malcata (Author) Other

Journal

Title: International Journal of Food Science and Technology

Vol. 42

Pages: 961-968

ISSN: 0950-5423

Publisher: Wiley-Blackwell

Indexing

ISI Web of Knowledge - 24 Citations

Scopus - 28 Citations

Other information

Authenticus ID: P-004-8FJ

DOI: 10.1111/j.1365-2621.2006.01317.x

Abstract (EN): 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.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 8