Author/Authors :
ERTEKİN, Bilge Süleyman Demirel Üniversitesi - Gıda Mühendisliği Bölümü, Turkey , SEYDİM, Zeynep Süleyman Demirel Üniversitesi - Gıda Mühendisliği Bölümü, Turkey
Title Of Article :
The effects of lactose, citrate and lipid metabolisms on formation of flavor components in cheese
Abstract :
Flavor formation in cheese is a complex system depending on ripening duration. Flavor in cheese is based on from three basic components in milk. As a result of effect of enzymes of cheese microflora on lactose (less citrate), lipids and casein in milk existing, flavor components arise. Although lactose and citrate remain less amounts in cheese curd, they are substrates for formation of significant flavor components. In addition to contributing of fatty acids of milk fat to flavor directly, they are also precursors for some flavor components. In this review, contributing of metabolisms of lactose, citrate and lipid to formation of flavor components in cheese was investigated.
NaturalLanguageKeyword :
Cheese , flavor compounds , lactose metabolism , citrate metabolism , lipid metabolism
JournalTitle :
The Journal Of Ege University Faculty Of Agriculture
