Abstract
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.
| Original language | English |
|---|---|
| Pages (from-to) | 104-107 |
| Number of pages | 4 |
| Journal | Zeitschrift fur Lebensmittel -Untersuchung und -Forschung |
| Volume | 205 |
| Issue number | 2 |
| Publication status | Published - 1997 |
Keywords
- Cow's milk cheese
- Ewe's milk cheese
- Goat's milk cheese
- Lipolysis
- Thistle
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