FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (9): 211-221.doi: 10.7506/spkx1002-6630-20190430-394

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A Review of Free Fatty Acid Catabolism in Mold-Fermented Cheese and Its Effect on Product Quality

LUAN Binyu, SHI Haisu, LI Yanbo, WU Junrui, WU Rina, TAO Dongbing, WU Chen, YUE Xiqing   

  1. (1. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China;2. Liaoning Institute for Food Control, Shenyang 110015, China)
  • Online:2020-05-15 Published:2020-05-15

Abstract: Free fatty acids are important volatile flavor compounds in mold-fermented cheeses, which can react violently during cheese ripening. In this paper, free fatty acid catabolism during cheese ripening is reviewed. We firstly introduce the production process of various types of mold-fermented cheese and the nutritional properties of fatty acid in mold-fermented cheese. The transformation of fatty acids during the maturation process of mold-fermented cheese, the factors affecting the types and levels of fatty acids and currently available methods to increase the level of unsaturated fatty acids in mold-fermented cheese are also summarized. Finally, we discuss future development directions.

Key words: mold-fermented cheese, fatty acid, unsaturated fatty acid

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