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Universidad de la Costa, CUC. Calle 58 # 55 - 66. Barranquilla, Colombia. 336 22 00. repositorioredicuc@cuc.edu.co. Corporación Universidad de la Costa.

Lipids and flavour of milk products.

Author
Molimard, P.
Le Quere, J.L.
Quere J.L, le
Spinnler, H.E.

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Abstract
This review of compounds that contribute to the flavour of milk products, particularly cheese and butter, focuses on fatty acids, methyl ketones, alcohols, lactones and esters. Aspects covered include their biosynthesis, sensory properties, and quantities of the main volatile compounds encountered in certain cheeses and butter.
 
This review of compounds that contribute to the flavour of milk products, particularly cheese and butter, focuses on fatty acids, methyl ketones, alcohols, lactones and esters. Aspects covered include their biosynthesis, sensory properties, and quantities of the main volatile compounds encountered in certain cheeses and butter.
 
    Palabras clave:
    Alcohol
    butter
    cheeses
    esters
    fatty acids
    flavour compounds
    flavour
    ketones
    lactones
    milk products
    reviews
    sensory evaluation
    volatile compounds


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