LIPID FRACTION COMPOSITION OF COWS, SHEEP S, AND GOATS CHEESE, AND THE INFLUENCE ON ITS QUALITY

The present paper is an extensive review about cheese lipid fraction, dealing with the main differences in total and free fatty acids compos ition between cow's, sheep's and goat's cheeses. Moreover, the influen ce of fat on cheese quality is discussed. Cheese fat is related with n utritional support, structural and rheological characteristics, and fo rmation of cheese flavour. Qualitative and quantitative significance o f free fatty acids on the aromatic characteristics of different cheese varieties is pointed out. Furthermore, technological factors and modi fications affecting the lipolytic activity during cheese ripening are studied. Finally, the paper looks at the main technological modificati ons and applications in the manufacture of low-fat cheeses.