TY - JOUR
T1 - Flavour development via lipolysis of milkfats
T2 - changes in free fatty acid pool
AU - Regado, Mafalda A.
AU - Cristóvão, Betina M.
AU - Moutinho, Carla G.
AU - Balcão, Victor M.
AU - Aires-Barros, Raquel
AU - Ferreira, João Paulo M.
AU - Malcata, F. Xavier
PY - 2007/8
Y1 - 2007/8
N2 - Summary 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.
AB - Summary 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.
KW - Chemical or enzymatic modifications
KW - Dairy products
KW - Enzymes-food processing aspects
KW - Fatty acids
KW - Lipolysis
KW - Milk/milk products
UR - http://www.scopus.com/inward/record.url?scp=34547179414&partnerID=8YFLogxK
U2 - 10.1111/j.1365-2621.2006.01317.x
DO - 10.1111/j.1365-2621.2006.01317.x
M3 - Article
AN - SCOPUS:34547179414
SN - 0950-5423
VL - 42
SP - 961
EP - 968
JO - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
IS - 8
ER -