Evolution of the free fatty acid fraction in Manchego cheese during ripening

Authors
Poveda, JM Perez-Coello, MS Cabezas, L
Citation
Jm. Poveda et al., Evolution of the free fatty acid fraction in Manchego cheese during ripening, MILCHWISSEN, 54(12), 1999, pp. 685-687
Citations number
22
Categorie Soggetti
Food Science/Nutrition
Journal title
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
ISSN journal
00263788 → ACNP
Volume
54
Issue
12
Year of publication
1999
Pages
685 - 687
Database
ISI
SICI code
0026-3788(1999)54:12<685:EOTFFA>2.0.ZU;2-K
Abstract
The profile of the principal free fatty acids (FFA) in Manchego cheese thro ughout ripening was determined. The FFAs that increased most were C-4:0, C- 6:0 and C-8:0. The FFA that best correlated with ripening time were the sho rt-chain fatty acids. Short-chain fatty acids percentages were lower in the triglyceride fraction than in the FFA fraction at the beginning of maturat ion. As ripening time progressed these acids tended to reach similar levels in both fractions.