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|Título:||Evolution of free fatty acid profile during ripening in cheeses manufactured from bovine, ovine and caprine milks with extracts of Cynara cardunculus as coagulant|
|Autor:||Sousa, M. José|
Balcão, Victor M.
Malcata, F. Xavier
Cow’s milk cheese
Ewe’s milk cheese
Goat’s milk cheese
|Citação:||SOUSA, M. José ; BALCÃO, M. ; MALCATA, F. Xavier - Evolution of free fatty acid profile during ripening in cheeses manufactured from bovine, ovine and caprine milks with extracts of Cynara cardunculus as coagulant. Zeitschrift für Lebensmitteluntersuchung und -Forschung A. ISSN 1431-4630. Vol. 205, n.º 2 (1997), p. 104-107|
|Resumo:||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.|
|Versão do Editor:||The original publication is available at www.springerlink.com|
|Aparece nas colecções:||ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review|
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