Identity of the major triacylglycerols in ovine milk fat

Fontecha, Javier; Goudjil, Hanane; Ríos, José Julián; Fraga, M. J.; Juárez, Manuela

doi:10.1016/j.idairyj.2004.11.013

Cited by 59 publications

(46 citation statements)

References 25 publications

(62 reference statements)

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“…These results are in agreement with those reported in the literature for ovine milk and cheese (Barron, Hierro, & Santa-María, 1990;Fontecha, Goudjil, Ríos, Fraga, & Juárez, 2005;Fontecha, Mayo, Toledano, & Juárez, 2006;Nájera et al, 1998). The different feeding regimes slightly modified the percentage of various types of triglycerides in the milk fat.…”

Section: Resultssupporting

confidence: 92%

Part-time grazing improves sheep milk production and its nutritional characteristics

et al. 2012

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Section: Resultssupporting

confidence: 92%

Part-time grazing improves sheep milk production and its nutritional characteristics

et al. 2012

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“…Fontecha et al (2005) observed a similar trend in TAG composition from bovine, ovine and caprine milk. Triglycerides with CN34eCN40 containing one short chain FA (C 4 eC 6 ) per molecule occurred at highest level, in particular 4:0e16:0e18:1, 4:0e16:0e16:0 and 4:0e14:0e16:0 were the predominant TAG species.…”

Section: Triacylglycerols Compositionsupporting

confidence: 63%

“…The TAGs of milk from bovine (Breckenridge and Kuksis, 1967;Gresti, Bugaut, Maniongui, & Bezard, 1993;Jensen & Sampugna, 1966;Parodi, 1982) and non-bovine ruminants, e.g., ovine, goat, ewe, etc., have been studied (Fontecha, Goudjil, Ríos, Fraga, & Juárez, 2005). However, camel milk triglycerides are much less well understood and to our knowledge no papers focusing on camel milk TAG structure characterization have been yet published, although research interest and capital investment have been increasing in the use of camel milk for infant nutrition.…”

Section: Introductionmentioning

confidence: 99%

Electrospray ionization tandem mass spectrometry analysis of triacylglycerols molecular species in camel milk (Camelus dromedarius)

Haddad

Mozzon

Strabbioli

et al. 2011

International Dairy Journal

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“…Stadhouders and Veringa [55] showed that certain microbial lipases are specific for MG. Recently, Fontecha et al [32] have analysed the TAG composition of milk fat from five different breeds of sheep in the central region of Spain, including "churra" and "manchega", used in Zamorano and Manchego PDO cheeses, respectively. Their results indicated that the individual TAG content (expressed in mol %) was very similar for the different breeds of sheep.…”

Section: Lipolysismentioning

confidence: 99%

Hygienic quality, lipolysis and sensory properties of Spanish Protected Designation of Origin ewe’s milk cheeses manufactured with lamb rennet paste

Etayo

Elortondo

Gil

et al. 2006

Lait

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-A lamb rennet paste preparation was studied to determine its suitability for the manufacture of the three main Spanish raw ewe's milk cheeses with Protected Designation of Origin (Manchego, Idiazabal and Zamorano) from the hygienic and sensory points of view. Cheeses were manufactured with lamb rennet paste or with commercial rennets (bovine powder rennet for Manchego cheese and liquid lamb rennet for Zamorano and Idiazabal cheeses) at identical levels of coagulating strength. Free fatty acids and partial glycerides were also analysed to study lipolysis levels and to relate them to sensory properties. No statistically significant differences were detected in microbiological counts for any of the species analysed between cheeses manufactured with lamb rennet paste and cheeses manufactured with non-paste commercial rennet. We conclude that the hygienic quality of the cheeses made in this study with lamb rennet paste was comparable with that of cheeses made with non-paste commercial rennet. Cheeses made with lamb rennet paste showed a higher lipolysis level than cheeses made with non-paste commercial rennet. Sensory differences between cheeses made with either type of rennet were mainly detected in Idiazabal cheese, whereas the sensory profile of the cheeses made with lamb rennet paste or with non-paste commercial rennet was rather similar for Manchego and Zamorano cheeses. Idiazabal cheeses manufactured with lamb rennet paste showed the highest scores for odour and flavour intensities, sharp odour, rennet odour and flavour, butyric flavour and pungent character. On the other hand, Idiazabal cheeses made with non-paste commercial rennet had higher scores for milk and buttery odour attributes than cheeses made with lamb rennet paste.

show abstract

Identity of the major triacylglycerols in ovine milk fat

Cited by 59 publications

References 25 publications

Part-time grazing improves sheep milk production and its nutritional characteristics

Part-time grazing improves sheep milk production and its nutritional characteristics

Electrospray ionization tandem mass spectrometry analysis of triacylglycerols molecular species in camel milk (Camelus dromedarius)

Hygienic quality, lipolysis and sensory properties of Spanish Protected Designation of Origin ewe’s milk cheeses manufactured with lamb rennet paste

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