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dc.contributor | Facultad de Veterinaria | es_ES |
dc.contributor.author | Diezhandino Hernández, Isabel | |
dc.contributor.author | Fernández, Domingo | |
dc.contributor.author | Abarquero, Daniel | |
dc.contributor.author | Prieto Gutiérrez, Bernardo | |
dc.contributor.author | Renes Bañuelos, Erica | |
dc.contributor.author | Fresno Baro, José María | |
dc.contributor.author | Tornadijo Rodríguez, María Eugenia | |
dc.contributor.other | Tecnologia de los Alimentos | es_ES |
dc.date | 2023 | |
dc.date.accessioned | 2024-04-19T06:06:29Z | |
dc.date.available | 2024-04-19T06:06:29Z | |
dc.identifier.citation | Diezhandino, I., Fernández, D., Abarquero, D., Prieto, B., Renes, E., Fresno, J. M., & Tornadijo, M. E. (2023). 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. Dairy, 4(1), 222-234. https://doi.org/10.3390/DAIRY4010016 | es_ES |
dc.identifier.other | https://www.mdpi.com/2624-862X/4/1/16 | es_ES |
dc.identifier.uri | https://hdl.handle.net/10612/19948 | |
dc.description.abstract | [EN]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. | es_ES |
dc.language | eng | es_ES |
dc.publisher | MDPI | es_ES |
dc.rights | Atribución 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | * |
dc.subject | Tecnología de los alimentos | es_ES |
dc.subject.other | Blue-veined cheese | es_ES |
dc.subject.other | Lipolysis | es_ES |
dc.subject.other | Raw milk | es_ES |
dc.subject.other | Pasteurized milk | es_ES |
dc.subject.other | Ripening time | es_ES |
dc.subject.other | Season | es_ES |
dc.title | 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 | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.identifier.doi | 10.3390/dairy4010016 | |
dc.description.peerreviewed | SI | es_ES |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es_ES |
dc.identifier.essn | 2624-862X | |
dc.journal.title | Dairy | es_ES |
dc.volume.number | 4 | es_ES |
dc.issue.number | 1 | es_ES |
dc.page.initial | 222 | es_ES |
dc.page.final | 234 | es_ES |
dc.type.hasVersion | info:eu-repo/semantics/publishedVersion | es_ES |
dc.subject.unesco | 3309 Tecnología de Los Alimentos | es_ES |
dc.subject.unesco | 3309.09 Productos lácteos | es_ES |
dc.description.project | This work was supported by project L021A12-2 from Junta de Castilla y León. | es_ES |
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