This study followed the progression of lipolysis in Emmental cheese by quantifying the concentrations of individual free fatty acids (FFA) released during ripening in each of the different rooms: 12 days at 12 °C, 28 days at 21 °C, and 8 days at 4 °C. Lipolysis, which corresponded to 1.56% of fat, mainly occurred in the 21 and 4 °C rooms, with 68 and 16.5% of total FFA, respectively. The nonselectivity of lipolytic enzymes was evidenced: all fatty acids were released with level of g1%. Differential scanning calorimetry experiments showed that the thermal properties of cheese were affected by (i) lipolysis of fat, that is, the monoacylglycerols, diacylglycerols, and FFA that may be localized at the fat/whey interface, and/or by (ii) hydrolys...
The biochemistry of cheese ripening involves mechanisms such as glycolysis, proteolysis and lipolys...
International audienceLipolysis plays an important role in the formation of cheese flavor. In Emment...
Lipolysis catalysed by lipases, native or released by natural microflora in milk, plays a key role i...
Controlling lipolysis in cheese is necessary to ensure the formation of desirable flavor. To get a ...
In the production of the majority of cheese varieties, two well-defined phases can be identified: ma...
Enzymatic hydrolysis (lipolysis) of milk glycerides to free fatty acids is essential for flavor deve...
Changes in the physico-chemical properties and microstructure of milk fat globules were investigated...
Milk fat is one of the major components of cheese, which occurs as globules surrounded by a thin lay...
Changes in the profile of the major free fatty acids (FFA) were assayed by HPLC up to 180 days of ri...
The experiments reported in this study give deeper insight into the crystallization of milk fat in E...
This work was aimed at identifying technological steps that can increase fat hydrolysis and volatile...
peer-reviewedCell viability, autolysis and lipolysis were studied in Cheddar cheese made using Lacto...
Free fatty acids (FFA) are important flavor compounds in cheese, where they contribute to pungent, r...
Emmental cheeses were produced using either small (~3 μm, SFG) or large (~6 μm, LFG) native milk fat...
The aim of this study was to evaluate the proteolysis and lipolysis profiles of a raw ewes' milk che...
The biochemistry of cheese ripening involves mechanisms such as glycolysis, proteolysis and lipolys...
International audienceLipolysis plays an important role in the formation of cheese flavor. In Emment...
Lipolysis catalysed by lipases, native or released by natural microflora in milk, plays a key role i...
Controlling lipolysis in cheese is necessary to ensure the formation of desirable flavor. To get a ...
In the production of the majority of cheese varieties, two well-defined phases can be identified: ma...
Enzymatic hydrolysis (lipolysis) of milk glycerides to free fatty acids is essential for flavor deve...
Changes in the physico-chemical properties and microstructure of milk fat globules were investigated...
Milk fat is one of the major components of cheese, which occurs as globules surrounded by a thin lay...
Changes in the profile of the major free fatty acids (FFA) were assayed by HPLC up to 180 days of ri...
The experiments reported in this study give deeper insight into the crystallization of milk fat in E...
This work was aimed at identifying technological steps that can increase fat hydrolysis and volatile...
peer-reviewedCell viability, autolysis and lipolysis were studied in Cheddar cheese made using Lacto...
Free fatty acids (FFA) are important flavor compounds in cheese, where they contribute to pungent, r...
Emmental cheeses were produced using either small (~3 μm, SFG) or large (~6 μm, LFG) native milk fat...
The aim of this study was to evaluate the proteolysis and lipolysis profiles of a raw ewes' milk che...
The biochemistry of cheese ripening involves mechanisms such as glycolysis, proteolysis and lipolys...
International audienceLipolysis plays an important role in the formation of cheese flavor. In Emment...
Lipolysis catalysed by lipases, native or released by natural microflora in milk, plays a key role i...