Time course and specificity of lipolysis in swiss cheese - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue Journal of Agricultural and Food Chemistry Année : 2010

Time course and specificity of lipolysis in swiss cheese

Résumé

Controlling lipolysis in cheese is necessary to ensure the formation of desirable flavor. To get a better understanding of the mechanism of lipolysis in Swiss cheese, cheeses were manufactured with and without (control) the addition of Propionibacterium freudenreichii. Products of lipolysis were quantified throughout ripening. Half of the free fatty acids (FFA) released in milk (3.66 mg/g fat), in particular the short-chain FFA, were lost in the whey during curd drainage, whereas diglycerides and monoglycerides were retained within the curd. P. freudenreichii was responsible for the release of most FFA during ripening (10.84 and 0.39 mg/g fat in propionibacteria-containing and control cheeses, respectively). Indices of lipolysis displayed low specificity. All types of FFA were released, but butyric and palmitic acids more significantly, which could be due to a low sn-1,3 regioselectivity. All glycerides were hydrolyzed in the following order: monoglycerides > diglycerides > triglycerides. The results of this study show the quantitative and qualitative contributions of the different lipolytic agents to Swiss cheese lipolysis.
Fichier non déposé

Dates et versions

hal-01454122 , version 1 (02-02-2017)

Identifiants

Citer

Julien Dherbecourt, Claire Bourlieu-Lacanal, Marie-Bernadette Maillard, Lydie Aubert-Frogerais, Romain Richoux, et al.. Time course and specificity of lipolysis in swiss cheese. Journal of Agricultural and Food Chemistry, 2010, 58, pp.11732-11739. ⟨10.1021/jf102572z⟩. ⟨hal-01454122⟩
102 Consultations
0 Téléchargements

Altmetric

Partager

Gmail Facebook X LinkedIn More