RT info:eu-repo/semantics/article
T1 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
A1 Diezhandino Hernández, Isabel
A1 Fernández, Domingo
A1 Abarquero, Daniel
A1 Prieto Gutiérrez, Bernardo
A1 Renes Bañuelos, Erica
A1 Fresno Baro, José María
A1 Tornadijo Rodríguez, María Eugenia
A2 Tecnologia de los Alimentos
K1 Tecnología de los alimentos
K1 Blue-veined cheese
K1 Lipolysis
K1 Raw milk
K1 Pasteurized milk
K1 Ripening time
K1 Season
K1 3309 Tecnología de Los Alimentos
K1 3309.09 Productos lácteos
AB [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.
PB MDPI
LK https://hdl.handle.net/10612/19948
UL https://hdl.handle.net/10612/19948
NO 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
DS BULERIA. Repositorio Institucional de la Universidad de León
RD 31-may-2024