English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/110578
Compartir / Impacto:
Add this article to your Mendeley library MendeleyBASE
Citado 24 veces en Web of Knowledge®  |  Ver citas en Google académico
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar otros formatos: Exportar EndNote (RIS)Exportar EndNote (RIS)Exportar EndNote (RIS)

Changes in lipolysis and volatile fraction of a goat cheese manufactured employing a hygienized rennet paste and a defined strain starter

Autor Castillo Lozano, Inmaculada; Calvo, M. V.; Alonso López, Leocadio ; Juárez, Manuela ; Fontecha, F. Javier
Palabras clave Rennet paste
Goat cheese flavor
Volatile fraction
Fecha de publicación 2007
Citación Food Chemistry 100(2): 590-598 (2007)
ResumenThe effect of a hygienized rennet paste (HRP) and a defined strain starter IFPL on the volatile fraction of goat cheese (Majorero) was examined. Three batches were made and those cheeses produced either industrially (IL) or in artisanal manner (AL) were compared with the experimental lot (EL), which included both HRP and IFPL starter in its manufacture. Analysis of the volatile fraction was by static headspace connected to GC-MS and this disclosed a total of 28 components belonging to the following chemical families: fatty acids, esters, ketones, aldehydes and alcohols. Most of the volatile components identified appeared in all lots but at different concentrations. IL cheeses were distinguished from the other lots, including HRP in their manufacture, essentially by a lower presence of esters and FFA (both branched-chain and aliphatic acids). The use of HRP and a defined strain starter culture (including Lb. casei IFPL 731 as adjunct) directly affected lipolysis degree. This was reflected in an increase in the mono-and diglyceride concentrations and in a greater content of short-chain FFA, particularly butanoic acid, an important flavour component, which imparts a desirable sharp, >piquant> taste to Majorero cheese. The IFPL starter culture also had a significant effect on concentrations of compounds such as 2-methyl-1-propanol, 3 methyl-1-butanol, isoamyl butyrate and acetoin. © 2005 Elsevier Ltd. All rights reserved.
Versión del editorhttp://dx.doi.org/10.1016/j.foodchem.2005.09.081
URI http://hdl.handle.net/10261/110578
Identificadoresdoi: 10.1016/j.foodchem.2005.09.081
issn: 0308-8146
Aparece en las colecciones: (IPLA) Artículos
Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
accesoRestringido.pdf15,38 kBAdobe PDFVista previa
Mostrar el registro completo

NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.