Free fatty acids in model cheeses made with a Micrococcus sp. INIA 528 milk culture or with a high enzymatic activity curd of this strain

Free fatty acids in model cheeses made with a Micrococcus sp. INIA 528 milk culture or with a high enzymatic activity curd of this strain

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Main Authors: Morales, Pilar, Calzada, Javier, Fernández-García, Estrella, Núñez, Manuel
Format: artículo biblioteca
Language:English
Published: Elsevier 2006-07
Subjects:Free fatty acids, Lipolysis, Cheeses, Curd, Micrococcus,
Online Access:http://hdl.handle.net/10261/41806
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id dig-icvv-es-10261-41806
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spelling dig-icvv-es-10261-418062011-10-26T22:00:00Z Free fatty acids in model cheeses made with a Micrococcus sp. INIA 528 milk culture or with a high enzymatic activity curd of this strain Morales, Pilar Calzada, Javier Fernández-García, Estrella Núñez, Manuel Free fatty acids Lipolysis Cheeses Curd Micrococcus Short communication The effect of milk inoculation with cultures of Micrococcus sp. INIA 528, and addition of high enzymatic activity curd prepared with this strain to standard curd made with a lactic starter culture, on the release of free fatty acids during ripening of model cheeses was investigated. Milk inoculation with the Micrococcus culture had no significant effect on free fatty acid levels. Addition of high enzymatic activity curd to standard curd resulted in levels of total free fatty acids (C4–C18) 5.4-, 3.9- and 5.0-fold more than those in control cheese on days 1, 7 and 14, respectively, when added at a level of 20%, and 2.9-, 2.9- and 3.1-fold when added at a level of 10%. The highest increases in individual free fatty acids in cheeses made with high enzymatic activity curd corresponded to hexanoic, butanoic and octanoic acids. Peer reviewed 2011-10-27T11:24:39Z 2011-10-27T11:24:39Z 2006-07 artículo http://purl.org/coar/resource_type/c_6501 International Dairy Journal 16(7): 784-787 (2006) 0958-6946 http://hdl.handle.net/10261/41806 10.1016/j.idairyj.2005.07.005 1879-0143 en http://dx.doi.org/10.1016/j.idairyj.2005.07.005 none Elsevier
institution ICVV ES
collection DSpace
country España
countrycode ES
component Bibliográfico
access En linea
databasecode dig-icvv-es
tag biblioteca
region Europa del Sur
libraryname Biblioteca del ICVV España
language English
topic Free fatty acids
Lipolysis
Cheeses
Curd
Micrococcus
Free fatty acids
Lipolysis
Cheeses
Curd
Micrococcus
spellingShingle Free fatty acids
Lipolysis
Cheeses
Curd
Micrococcus
Free fatty acids
Lipolysis
Cheeses
Curd
Micrococcus
Morales, Pilar
Calzada, Javier
Fernández-García, Estrella
Núñez, Manuel
Free fatty acids in model cheeses made with a Micrococcus sp. INIA 528 milk culture or with a high enzymatic activity curd of this strain
description Short communication
format artículo
topic_facet Free fatty acids
Lipolysis
Cheeses
Curd
Micrococcus
author Morales, Pilar
Calzada, Javier
Fernández-García, Estrella
Núñez, Manuel
author_facet Morales, Pilar
Calzada, Javier
Fernández-García, Estrella
Núñez, Manuel
author_sort Morales, Pilar
title Free fatty acids in model cheeses made with a Micrococcus sp. INIA 528 milk culture or with a high enzymatic activity curd of this strain
title_short Free fatty acids in model cheeses made with a Micrococcus sp. INIA 528 milk culture or with a high enzymatic activity curd of this strain
title_full Free fatty acids in model cheeses made with a Micrococcus sp. INIA 528 milk culture or with a high enzymatic activity curd of this strain
title_fullStr Free fatty acids in model cheeses made with a Micrococcus sp. INIA 528 milk culture or with a high enzymatic activity curd of this strain
title_full_unstemmed Free fatty acids in model cheeses made with a Micrococcus sp. INIA 528 milk culture or with a high enzymatic activity curd of this strain
title_sort free fatty acids in model cheeses made with a micrococcus sp. inia 528 milk culture or with a high enzymatic activity curd of this strain
publisher Elsevier
publishDate 2006-07
url http://hdl.handle.net/10261/41806
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AT calzadajavier freefattyacidsinmodelcheesesmadewithamicrococcusspinia528milkcultureorwithahighenzymaticactivitycurdofthisstrain
AT fernandezgarciaestrella freefattyacidsinmodelcheesesmadewithamicrococcusspinia528milkcultureorwithahighenzymaticactivitycurdofthisstrain
AT nunezmanuel freefattyacidsinmodelcheesesmadewithamicrococcusspinia528milkcultureorwithahighenzymaticactivitycurdofthisstrain
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