Abstract
<p>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.</p>
Highlights
Cheese is known as an excellent food due to its high nutritional value and its high bioavailability
Intensive lipolysis is observed in cheeses ripened in an animal skin-bag, which is found by the high levels of free fatty acids (FFAs) and their acid degree value (Kalit et al, 2010)
There is an extensive knowledge on the lipolysis level of certain cheese varieties, the lipolysis profile of non-European raw milk cheeses is not well known to the wide public
Summary
Cheese is known as an excellent food due to its high nutritional value (high amounts of protein, calcium, phosphorous and vitamins A and D) and its high bioavailability. Traditional cheeses are known to be produced locally or regionally for many years and they have an important role in the rural region food culture (Weichselbaum et al, 2009). The triglycerides in all cheese varieties undergo hydrolysis (lipolysis) by the action of lipases originating from milk, rennet paste, starter culture bacteria, adjunct starter culture microorganisms, or non-starter bacteria (Fox et al, 2000; Franco et al 2001), which result in the liberation of free fatty acids (FFAs) during cheese ripening. Raw milk cheeses are an important part of the economy and traditions of many European and non-European countries. Most of these products are made from raw milk using traditional methods and some of them are made with no standard production technique. The objective of this article was to collect and review published literature data on the lipolysis profile of some non-European raw milk cheeses
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