Abstract
Lipolysis during cheddar cheese ripening was quantified and relationship between starter cell autolysis and levels of lipolysis in cheese was investigated. Cell viability, autolysis and lipolysis were monitored in cheese 'juice' extracted by hydraulic pressure. Results indicated existence of a relationship between the extent of starter autolysis and levels of free fatty acids released during the ripening of cheddar cheese.
| Original language | English |
|---|---|
| Pages (from-to) | 117 |
| Number of pages | 1 |
| Journal | Australian Journal of Dairy Technology |
| Volume | 57 |
| Issue number | 2 |
| Publication status | Published - 2002 |