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

• Tipo: Artigo em Revista Científica Internacional
• Data: 2007

Autores

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

Revista

Título: International Journal of Food Science and Technology

Vol. 42

Páginas: 961-968

ISSN: 0950-5423

Editora: Wiley-Blackwell

Indexação

ISI Web of Knowledge - 24 Citações

Scopus - 28 Citações

Outras Informações

ID Authenticus: 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 8