Lipolysis and Proteolysis During the Ripening of Fresh Moroccan Goats ’ Milk Cheese

Lipolysis, primary proteolysis and secondary proteolysis during ripening of a goats’ milk cheese manufactured with commercial starter (A), commercial rennet and starter culture (B) and starter culture (C) were studied. The concentration of acetic acid and total C4:0–C18:2 FFA in cheeses A, B and C, increased throughout ripening. The total FFA contents in… CONTINUE READING