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Influence of Indigenous Starter Cultures on the Free Fatty Acids Content During Ripening in Artisan Sausages Produced in the Basilicata Region
lipolysis free fatty acids ripening
2009/3/19
The influence of indigenous starter cultures on the free fatty acids content during ripening of »salsiccia«, a typical dry fermented sausage produced in the Basilicata region, was studied....
Changes in Free Fatty Acids During Ripening of Idiazabal Cheese Manufactured at Different Times of the Year
lipolysis free fatty acids ovine milk cheese cheese ripening
2008/3/28
Lipolysis was studied in cheeses manufactured from raw ovine milk in winter, spring, and summer, with no starter culture added, up to 180 d of ripening. Total amounts of free fatty acids (FFA) after 1...
Formation of Volatile Free Fatty Acids During Ripening of Cheddar-like Hard Goat Cheese
goat cheese free fatty acids salt to moisture ratio ripening time
2008/3/25
Concentrations of FFA in Cheddar-like hard goat cheeses were all above the threshold concentrations, except for pentanoic, heptanoic, and 10-undecenoic acids. The relative abundance of n-chain FFA in ...
