Lipolysis profile of some non-European raw milk cheese varieties: a review

Acta agriculturae Slovenica

Aikaterini GEORGALA¹ 

[1] Agricultural University of Athens, Lab. Dairy Research, 75 Iera Odos, 11855, Athens

关键词: milk products;    non-European raw milk cheeses;    lipolysis;    lipolysis profile;   

DOI  :  10.14720/aas.2016.108.2.5

学科分类：农业科学（综合）

来源: Univerza v Ljubljani * Biotehniska Fakulteta / University of Ljubljana * Biotechnical Faculty

【 摘 要 】

This review focuses on the lipolysis profile of some non European raw milk cheese varieties. Lipolysis data of some traditional/artisanal non-European raw milk cheeses such as cheeses ripened in an animal skin, cheeses ripened in brine, cheeses produced in small scale by local dairies etc., are collected and presented in this study. The main characteristics of these cheeses and their lipolysis profile in general are discussed. Factors such as the type of cheese, the technology applied for cheese making and the age of cheese are shown to influence the lipolysis profile.

【 授权许可】

Unknown