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|Título:||Flavour development via lipolysis of milkfats: changes in free fatty acid pool|
|Autor:||Regado, Mafalda A.|
Cristóvão, Betina M.
Moutinho, Carla G.
Balcão, Victor M.
Ferreira, João Paulo M.
Malcata, F. Xavier
|Palavras-chave:||Chemical or enzymatic modifications|
Enzymes-food processing aspects
|Citação:||REGADO, Mafalda A. [et al.] - Flavour development via lipolysis of milkfats: changes in free fatty acid pool. International Journal of Food Science and Technology. ISSN 0950-5423. 42: 8 (2007) 961-968|
|Resumo:||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.|
|Versão do Editor:||The definitive version is available at www3.interscience.wiley.com|
|Aparece nas colecções:||ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review|
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|Flavour development via lipolysis of milkfats changes in free.pdf||718,68 kB||Adobe PDF||Ver/Abrir|
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