Evolution of free fatty acid profile during ripening in cheeses manufactured from bovine, ovine and caprine milks with extracts of Cynara cardunculus as coagulant

• Tipo: Artigo em Revista Científica Internacional
• Data: 1997

Autores

Sousa, MJ (Autor) Outra; Balcao, VM (Autor) Outra; F. Xavier Malcata (Autor) Outra

Revista

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Título: ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY

Vol. 205

Páginas: 104-107

ISSN: 1431-4630

Indexação

ISI Web of Knowledge - 20 Citações

Scopus - 2 Citações

Outras Informações

ID Authenticus: P-001-D1S

DOI: 10.1007/s002170050133

Abstract (EN): Changes in the concentrations of free fatty acids (FFA) in bovine, ovine and caprine milk cheeses manufactured with a plant rennet (flowers of Cynara cardunculus) were studied throughout a 68-day ripening period. The long-chain saturated (C16:0 and C18:0) and unsaturated (C18:1, C18:2, and C18:3) FFA were the most abundant at all stages of ripening. The overall concentration of FFA in fresh cheese was 3598, 3538 and 3868 mg/kg cheese for bovine, ovine and caprine milk cheeses, respectively; these values increased to 5047, 6517 and 5257 mg/kg cheese, respectively, by 68 days, of which 1171, 1734 and 1791 mg/kg cheese, respectively, were accounted for by C4:0-C12:0. The FFA that showed the highest fractional increase by 68 days of ripening in bovine milk cheese were C4:0, C6:0, C8:0, C12:0, C18:1 and C18:2; in ovine milk cheese they were C4:0, C6:0, C8:0, C10:0, C14:0, and C18:1; and in caprine milk cheese they were C4:0, C8:0, C10:0, C14:0 and C18:1.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 4