English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/115964
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:


Fatty acid composition of the triglyceride and free fatty acid fractions in different cows-, ewes- and goats-milk cheeses

AuthorsFuente, Miguel Ángel de la ; Fontecha, F. Javier ; Juárez, Manuela
Issue Date1993
CitationZeitschrift fur Lebensmittel -Untersuchung und -Forschung 196: 155- 158 (1993)
AbstractThe fatty acid composition of the triglyceride fraction and the individual and total free fatty acids in different cows-, ewes- and goats-milk cheeses were analysed. The highest total free fatty acid levels were recorded in blue cheeses (Roquefort: 26.0 g/kg; Cabrales: 57.3 g/kg) and in the aged Manchego cheese (32.4 g/kg), followed by those in hard cheeses manufactured using unpurified rennet pastes containing pregastric esterases (Parmesan: 13.7 g/kg; Majorero: 20.8 g/kg). These samples had sharp flavours. The soft cheeses with surface flora presented moderate levels of free fatty acids (Camembert: 5.1 g/kg; de la Vera: 9.9 g/kg). The remaining cheeses considered (Mahôn: 8.7 g/kg; Roncal: 8.2 g/kg; Tetilla: 5.8 g/kg; Idiazabal: 5.6 g/kg) also exhibited moderate levels of lipolysis. A comparison of the fattyacid profiles for the two fractions studied yielded higher contents for the short-chain fatty acids in the free fatty acid fraction, except in the blue and goats-milk cheeses. © 1993 Springer-Verlag.
Identifiersdoi: 10.1007/BF01185577
issn: 0044-3026
Appears in Collections:(IF) Artículos
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,38 kBAdobe PDFThumbnail
Show full item record
Review this work

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.