Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 375105
Title The formation of fat-derived flavour compounds during the ripening of Gouda-type cheese
Author(s) Alewijn, M.
Source Wageningen University. Promotor(en): J.T.M. Wouters, co-promotor(en): E.L. Sliwinski. - Wageningen : - ISBN 9789085043812 - 136
Department(s) Product Design and Quality Management Group
Physics and Physical Chemistry of Foods
VLAG
Publication type Dissertation, internally prepared
Publication year 2006
Keyword(s) goudse kaas - geurstoffen en smaakstoffen - vetten - vetzuren - lactonen - esters - ketonen - kaasrijping - gouda cheese - flavour compounds - fats - fatty acids - lactones - esters - ketones - cheese ripening
Categories Dairy Products / Dairy Science
Abstract Cheese flavour is an important quality attribute, and is mainly formed during cheese ripening. Besides compounds that are formed from protein and carbohydrates, milk fat-derived compounds are essential for cheese flavour. Before, but mainly during ripening, free fatty acids, lactones, ketones, esters, alcohols and aldehydes can be formed from milk fat, compounds that all contribute their own special character to the final cheese flavour. The formation mechanisms that lead to these compounds are not completely understood, and therefore cheese flavour formation is not under full control.
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