Lipolysis in Picante cheese: Influence of milk type and ripening time on free fatty acid profile

• Tipo: Artigo em Revista Científica Internacional
• Data: 1998

Autores

Freitas, AC (Autor) Outra; F. Xavier Malcata (Autor) Outra

Revista

A Revista está pendente de validação pelos Serviços Administrativos.

Título: LAIT

Vol. 78

Páginas: 251-258

ISSN: 0023-7302

Editora: EDP SCIENCES S A

Indexação

ISI Web of Knowledge - 27 Citações

Scopus - 29 Citações

Outras Informações

ID Authenticus: P-001-8D4

Abstract (EN): Changes in the profile of the major free fatty acids (FFA) were assayed by HPLC up to 180 days of ripening in batches of cheeses manufactured with different proportions of ewe's and goat's milks. Evolution of lipolysis was also monitored by ethanolic titration, and good linear correlations were found between the two methods. For every batch of cheese, concentrations of all FFA exhibited continuous increases throughout the ripening period; levels of total FFA by 180 days of ripening ranged from 50.3 to 62.3 g/kg of fat depending on the cheesemilk composition; C-10, C-16, C-18, and C-18:1 were the most concentrated FFA throughout the whole ripening period. Values for the short chain FFA CCS, Cg, and Cy) ranged from 2.8 to 4.5 g/kg of fat; such concentrations, which were not significantly: different between batches with different proportions of ewe's and goat's milks, contributed considerably to the characteristic piquant flavor of Picante cheese. (C) Inra/Elsevier, Paris.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 8