Changes in lipid fractions and sensory properties of Idiazabal cheese induced by lipase addition

Journal of Dairy Research

Volumn 71, Issue 3, 2004, Pages 372-379

  Barron, Luis J R ^a   Hernández, Igor ^a   Bilbao, Ainhoa ^a   Flanagan, Cristian E ^a   Nájera, Ana I ^a   Virto, Mailo ^a   Pérez Elortondo, Francisco J ^a   Albisu, Marta ^a   De Renobales, Mertxe ^a  

^a UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

Author keywords

Cheese ripening; Cholesterol; Flavour; Free fatty acid; Idiazabal cheese; Lipase; Odour; Partial glyceride; Sensory

Indexed keywords

FATTY ACID; LIPID; PREGASTRIC ESTERASE; TRIACYLGLYCEROL LIPASE;

ANIMAL; ARTICLE; CHEESE; ENZYMOLOGY; FOOD HANDLING; LIPOLYSIS; METHODOLOGY; MUCOR; ODOR; SENSATION; SHEEP; TASTE;

ANIMALS; CHEESE; FATTY ACIDS, NONESTERIFIED; FOOD HANDLING; LIPASE; LIPIDS; LIPOLYSIS; MUCOR; ODORS; SENSATION; SHEEP; TASTE;

ANIMALIA; BOVINAE; LAMB; MUCOR; OVIS; OVIS ARIES;

EID: 4043118874     PISSN: 00220299     EISSN: None     Source Type: Journal    
DOI: 10.1017/S0022029904000135     Document Type: Article

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