Lipolysis and volatile compounds of Galotyri-type cheese made using different procedures

Autor:	T. Massouras, M.C Katsiari, Efthymia Kondyli, L.P. Voutsinas
Rok vydání:	2013
Předmět:	chemistry.chemical_classification Salting Acetaldehyde Fatty acid chemistry.chemical_compound Starter Food Animals chemistry Lipolysis Animal Science and Zoology Rennet Cheesemaking Chymosin Food science
Zdroj:	Small Ruminant Research. 113:432-436
ISSN:	0921-4488
DOI:	10.1016/j.smallrumres.2013.04.006
Popis:	The objective of this study was to determine the effects of different manufacturing processes of Galotyri-type cheese on its free fatty acid (FFA) profile and volatile compounds. Three cheesemaking methods were evaluated, namely production of cheese using salted ewes’ milk, starter culture and rennet (SM+R), and starter culture with or without rennet and salting the curd after draining (R+SC or SC, respectively). Lauric, palmitic and acetic were the most abundant FFA in all cheeses during storage. The SC+R cheese had significantly (P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::2e9cfa56540ee83624f044228428e43e https://doi.org/10.1016/j.smallrumres.2013.04.006 Zobrazit plný text záznamu Full Text from ScienceDirect