Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge

The progress of lipolysis and its effect on flavour development during cheese ripening is reviewed. The review begins by describing the structure and composition of milk fat and thereafter discusses current knowledge regarding the role of various lipolytic agents and their influence on lipolysis in...

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Bibliographic Details
Published in:International Dairy Journal 2003, Vol.13 (11), p.841-866
Main Authors: Collins, Yvonne F., McSweeney, Paul L.H., Wilkinson, Martin G.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Catabolic products
Cheese ripening
cheeses
fatty acids
flavor
Flavour
Food industries
free fatty acids
Fundamental and applied biological sciences. Psychology
Lipolysis
Milk and cheese industries. Ice creams
milk fat
ripening
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Summary:The progress of lipolysis and its effect on flavour development during cheese ripening is reviewed. The review begins by describing the structure and composition of milk fat and thereafter discusses current knowledge regarding the role of various lipolytic agents and their influence on lipolysis in various cheese varieties. While free fatty acids (FFA) liberated during lipolysis directly affect cheese flavour, they are also metabolized to other highly flavoured compounds, including methyl ketones and lactones. The pathways of FFA catabolism and the effect of these catabolic products on cheese flavour are discussed. Finally, the current methods for the quantification of FFA in cheese are reviewed and compared.
ISSN:0958-6946
1879-0143
DOI:10.1016/S0958-6946(03)00109-2