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Effects of different commercial lipases on the volatile profile of lipolysed milk fat

✍ Scribed by Bei Wang; Shiying Xu

Publisher
John Wiley and Sons
Year
2009
Tongue
English
Weight
158 KB
Volume
24
Category
Article
ISSN
0882-5734

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## Abstract A modified milk (W3DD) where fat had been replaced by oils enriched in ω‐3 polyunsaturated fatty acids was used for the manufacture of a set‐type fermented product. In order to improve the organoleptic properties of the product, 30 g l^βˆ’1^ whey protein concentrate (WPC) was added during