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Keywords: Lipolysis
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Journal Articles
Journal:
Nutrition & Food Science
Nutrition & Food Science (2021) 51 (4): 664–676.
Published: 04 September 2020
...) cultured cheeses were higher than those of other cultured cheeses (13.0–15.5 mm) and control cheese (14.5 mm). While lipolysis values were low in fresh cheese, it increased during ripening. Overall, GS3 (2.46 acid degree value [ADV]) and GS4 (2.40 ADV) had the highest lipolysis rate, while GS1 (2.14 ADV...
