Food and Fermentation Industries >

2014 , Vol. 40 >Issue 01: 154 - 159

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2014.01.025

Food and Fermentation Industries

Lipolysis in cheese and flavour development

  • HOU Jian-ping ,
  • LIU Zhen-min ,
  • HANG Feng ,
  • YU Hua-NING ,
  • GUO Ben-heng ,
  • LI Yun-fei
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Online published: 2014-01-25

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Abstract

Lipolysis is of importance in the development of cheese flavor.This paper discussed lipids and fatty acids in cheese,lipolysis and related enzymes during cheese ripening,and cheese flavour development from lipolysis.Further problems and research directions are also discussed.

Key words： lipids;;lipolysis;;cheese;;flavour

Cite this article

HOU Jian-ping , LIU Zhen-min , HANG Feng , YU Hua-NING , GUO Ben-heng , LI Yun-fei . Lipolysis in cheese and flavour development[J]. Food and Fermentation Industries, 2014 , 40(01) : 154 -159 . DOI: 10.13995/j.cnki.11-1802/ts.2014.01.025

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