The compositional properties, proteolytic-lipolytic maturation parameters and volatile compositions of commercial enzyme-modified cheeses with different cheese flavours
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Tarih
2019
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Eight different commercial enzyme-modified cheeses (EMCs) were analysed, and the distinctive/common features of the products and production methods were investigated. Results showed that the total free fatty acid contents of EMC samples were 10 to 100 times higher than the values reported for the related cheese varieties. A total of 37 volatile compounds were identified, and acids were found as the most dominant group in all EMC samples. While furan compounds and 2-acetylpyrrole were most intensively detected in the goat cheese EMC, methyl ketones were found in the highest amounts in Blue cheese EMC.
Açıklama
Anahtar Kelimeler
Cheese, Enzyme-modified cheese, Proteolysis, Lipolysis, Flavour enhancers, Volatile compounds
Kaynak
International Journal of Dairy Technology
WoS Q Değeri
Q3
Scopus Q Değeri
Q1
Cilt
72
Sayı
3
