Lipolysis, proteolysis and sensory properties of ewe's raw milk cheese (Idiazabal) made with lipase addition

Food Chemistry

Volumn 116, Issue 1, 2009, Pages 158-166

  Hernández, Igor ^a   Barrón, Luis Javier R ^a   Virto, Mailo ^a   Pérez Elortondo, Francisco J ^a   Flanagan, Cristian ^a   Rozas, Urko ^a   Nájera, Ana Isabel ^a   Albisu, Marta ^a   Vicente, M Soledad ^a   de Renobales, Mertxe ^a  

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

Author keywords

Free amino acids; Free fatty acids; Lipolysis; Partial glycerides; Pregastric lipase; Principal component analysis; Proteolysis; Raw milk cheese; Sensory characteristics

Indexed keywords

ACYLGLYCEROL; AMINO ACID; FATTY ACID; GLUTAMINE; LEUCINE; TRIACYLGLYCEROL LIPASE; VALINE;

AROMA; ARTICLE; CHEESE; CONCENTRATION RESPONSE; EWE; FLAVOR; FOOD COMPOSITION; FOOD TEXTURE; LIPOLYSIS; MILK; ODOR; PROTEIN DEGRADATION;

ANIMALIA;

EID: 64449084582     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.02.026     Document Type: Article

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