Journal of Food Science · 2001 · 12 citations · 20 references
AgricultureDairy ScienceFood ScienceCheese ScienceEnzymologyFood ChemistryEnzymatic Flavor DevelopmentFlavor DevelopmentLipolysis In CheeseMilk EnzymesPhysicochemical Properties Of MilkProteolysis In CheeseEnzymesFatty Acid LiberationFatty AcidsLipolytic ActivityLipolytic EnzymesProteolytic Enzymes In CheeseVolatile Fatty AcidsVolatile Flavor Compounds
ABSTRACT: Commercial enzymes (protease and lipase) were used to produce highly flavored cheese‐like hydrolysates from fluid milk. Free fatty acids, free amino acids, degree of proteolysis, and volatile profiles were assessed to suggest the importance of proteolytic and lipolytic activity on cheese flavor development. Free fatty acid liberation was maximized with the combined Flavourzyme™ (protease) and Palatase ® (lipase) treatment incubated at 30°C, most likely due to synergism conferred by the protease. The Flavourzyme/Palatase samples incubated at 45°C generated the highest total concentration of volatile compounds. The addition of Flavourzyme generated free amino acids and low molecular weight peptides (< 1400 MW).
20
The chemistry of flavour and texture generation in cheese
J. Adda, J.C. Gripon, L. Vassal · Food Chemistry · 1982 · 211 citations