Lipolysis and Metabolism of Fatty Acids in Cheese

Thierry, Anne; Collins, Yvonne F.; Mukdsi, María Claudia Abeijón; McSweeney, P.L.H.; Wilkinson, Martin G.; Spinnler, Henry-Éric

doi:10.1016/b978-0-12-417012-4.00017-x

Cited by 82 publications

(83 citation statements)

References 181 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Lipolytic activity is known to impact texture and the production of volatile compounds affecting cheese pungency (Alonso et al, 1987; De Llano et al, 1992, 1990; Martín and Coton, 2016; Thierry et al, 2017; Woo and Lindsay, 1984). The Roquefort and non-Roquefort populations showed different volatile compound profiles, suggesting also different flavor profiles.…”

Section: Discussionmentioning

confidence: 99%

Independent domestication events in the blue-cheese fungusPenicillium roqueforti

Dumas

Feurtey

Vega

et al. 2018

Preprint

Self Cite

View full text Add to dashboard Cite

show abstract

Section: Discussionmentioning

confidence: 99%

Independent domestication events in the blue-cheese fungusPenicillium roqueforti

Dumas

Feurtey

Vega

et al. 2018

Preprint

Self Cite

View full text Add to dashboard Cite

show abstract

“…; Thierry et al . ). Few studies have investigated the effects of LCFUF on changes in lipolysis (Green et al .…”

Section: Effect Of Lcfuf‐standardised Milk On Cheese Manufacture Commentioning

confidence: 97%

“…Lipolysis contributes to a greater or lesser degree to flavour development in semihard cheeses depending on the variety (O'Mahony et al 2006;Drake et al 2010;Thierry et al 2017). Few studies have investigated the effects of LCFUF on changes in lipolysis (Green et al 1981a;Govindasamy-Lucey et al 2004;Agboola et al 2009;Heino et al 2010).…”

Section: Lipolysis During Ripening Of Cheeses Made From Lcfuf-standarmentioning

confidence: 99%

The case for milk protein standardisation using membrane filtration for improving cheese consistency and quality

Soodam

Guinee

2018

Int J of Dairy Tech

View full text Add to dashboard Cite

Milk composition varies with season owing to stage of lactation and variation in diet and weather. Variation in the concentration of milk protein is conducive to inconsistency in cheese yield, composition and quality especially where standard operating procedures are not objectively standardised with reference to casein content. Milk protein standardisation (e.g. to 4.5%) by low‐concentration factor ultrafiltration (LCFUF) or microfiltration (LCFMF) provides an effective means of obtaining more consistent cheese manufacture. Consequently, LCFUF is now widely practised. The benefits of LCFUF and LCFMF and the effect of key processing parameters on the quality of cheese from protein‐standardised milk are reviewed.

show abstract

“…; Contarini and Toppino ; Thierry et al . ). Accordingly, it has been assumed that the lipase activity of P .…”

Section: Introductionmentioning

confidence: 97%

“…Higher free fatty acid (FFA) content of the Blue-veined cheese ripened by Penicillium roqueforti has been reported compared to that of the white-mould cheese ripened by Penicillium camemberti (De la Feunte et al 1993;Contarini and Toppino 1995;Thierry et al 2017). Accordingly, it has been assumed that the lipase activity of P. roqueforti is higher than that of P. camemberti.…”

Section: Introductionmentioning

confidence: 99%

‘Lipase and protease production of dairy Penicillium sp. on milk‐protein‐based solid substrates’

Kumura

Satoh

Machiya

et al. 2019

Int J of Dairy Tech

View full text Add to dashboard Cite

The lipolytic and proteolytic activity of Penicillium camemberti PC TT033 and Penicillium roqueforti PR G3, cultured on the whey solids or simulated cheese media, were compared under several pH reaction conditions. Lipolytic activity was higher when both strains had been cultured on the whey medium than on the simulated cheese medium, whereas proteolytic activity was less influenced by the culture medium. The relationship between the reaction pH and these enzyme activities was dependent on the culture medium, which suggested that the expression level and balance of isozyme rely on the culture substrate.

show abstract

Lipolysis and Metabolism of Fatty Acids in Cheese

Cited by 82 publications

References 181 publications

Independent domestication events in the blue-cheese fungusPenicillium roqueforti

Independent domestication events in the blue-cheese fungusPenicillium roqueforti

The case for milk protein standardisation using membrane filtration for improving cheese consistency and quality

‘Lipase and protease production of dairy Penicillium sp. on milk‐protein‐based solid substrates’

Contact Info

Product

Resources

About