Changes in the Concentration and Profile of Free Fatty Acids during the Ripening of a Spanish Blue-Veined Cheese Made from Raw and Pasteurized Cow and Goat Milk

Q2 Agricultural and Biological Sciences

Dairy Science & Technology Pub Date : 2023-03-14 DOI:10.3390/dairy4010016

I. Diezhandino, D. Fernández, D. Abarquero, B. Prieto, E. Renes, J. M. Fresno, M. E. Tornadijo

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引用次数: 1

Abstract

Blue-veined cheeses in general undergo a pronounced lipolysis. The aim of this work was to determine the evolution of free fatty acids (FFA) in Valdeón cheese during ripening, comparing cheeses made from raw and pasteurized milk. The effect of season on the evolution of FFA in pasteurized milk cheeses was also studied. Cheeses made with raw milk showed the highest concentrations of FFA, reaching values of 23,081.9 mg 100 g−1 dry matter at the end of ripening, compared to the values of cheeses made with pasteurized milk (7327.1 mg 100 g−1 dry matter), in both cases with a predominance of oleic and palmitic acids. However, pasteurization did not affect the FFA profile of the cheeses. Regarding the cheeses made with pasteurized milk in different seasons, the highest FFA concentration was reached in cheeses made in summer after 30 days of ripening. The season also influenced the FFA profile and thus the concentration of short-, medium- and long-chain fatty acids in relation to total FFA. There were no significant differences in sensory analysis between cheeses made from raw and pasteurized milk.

查看原文本刊更多论文

西班牙蓝纹奶酪成熟过程中游离脂肪酸的浓度和分布的变化，这种奶酪由生的和巴氏消毒的牛奶和山羊奶制成

蓝脉奶酪通常经历明显的脂肪分解。这项工作的目的是确定Valdeón奶酪成熟过程中游离脂肪酸(FFA)的演变，比较由生奶和巴氏杀菌奶制成的奶酪。研究了季节对巴氏杀菌奶酪中游离脂肪酸的影响。与巴氏奶制成的奶酪(7327.1 mg 100 g−1干物质)相比，原料奶制成的奶酪显示出最高的FFA浓度，在成熟结束时达到23,081.9 mg 100 g−1的值，在两种情况下都以油酸和棕榈酸为主。然而，巴氏灭菌并不影响奶酪的FFA谱。在不同季节用巴氏奶制作的奶酪中，成熟30天后的夏季奶酪的FFA浓度最高。季节也影响了游离脂肪酸的分布，从而影响了短链、中链和长链脂肪酸相对于总游离脂肪酸的浓度。生奶和巴氏奶制成的奶酪在感官分析上没有显著差异。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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