Publicação
Evolution of free fatty acid profile during ripening in cheeses manufactured from bovine, ovine and caprine milks with extracts of Cynara cardunculus as coagulant
| dc.contributor.author | Sousa, M. José | |
| dc.contributor.author | Balcão, Victor M. | |
| dc.contributor.author | Malcata, F. Xavier | |
| dc.date.accessioned | 2011-10-21T13:46:46Z | |
| dc.date.available | 2011-10-21T13:46:46Z | |
| dc.date.issued | 1997 | |
| dc.description.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. | por |
| dc.identifier.citation | 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 | por |
| dc.identifier.doi | 10.1007/s002170050133 | |
| dc.identifier.uri | http://hdl.handle.net/10400.14/6675 | |
| dc.language.iso | eng | por |
| dc.peerreviewed | yes | por |
| dc.publisher | Springer Verlag | por |
| dc.subject | Lipolysis | por |
| dc.subject | Cow’s milk cheese | por |
| dc.subject | Ewe’s milk cheese | por |
| dc.subject | Goat’s milk cheese | por |
| dc.subject | Thistle | por |
| dc.title | Evolution of free fatty acid profile during ripening in cheeses manufactured from bovine, ovine and caprine milks with extracts of Cynara cardunculus as coagulant | por |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| person.familyName | Balcão | |
| person.familyName | Malcata | |
| person.givenName | Victor | |
| person.givenName | Francisco | |
| person.identifier.ciencia-id | C314-A18C-931B | |
| person.identifier.ciencia-id | 1B13-38A5-35F5 | |
| person.identifier.orcid | 0000-0003-0772-2834 | |
| person.identifier.orcid | 0000-0003-3073-1659 | |
| person.identifier.rid | I-2182-2012 | |
| person.identifier.scopus-author-id | 6603449856 | |
| person.identifier.scopus-author-id | 7102542478 | |
| rcaap.rights | openAccess | por |
| rcaap.type | article | por |
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