Influence of traditional smoking on the triglyceride composition during the ripening of Idiazabal cheese

Nájera, Ana Isabel; Barcina, Y.; Renobales, Mertxe de; Barron, L. J. R.

doi:10.1007/s002170050318

Cited by 2 publications

(1 citation statement)

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“…Nevertheless, in Serra da Estrela, a cheese with low FFA levels (o1500 ppm) aged for six weeks, Partidario et al (1998) observed lipolysis of mainly the low molecular weight fatty acids together with a decrease of the contents of the low molecular weight triglycerides in the cheeses as compared to those in the milk. Similarly, other workers have reported substantial variations in the TAG composition, with decreases in the low molecular weight TAGs in cheeses with high lipolysis levels (Battelli & Pellegrino, 1994;Na´jera, Barcina, de Renobales, & Barron, 1998a, 1998b.…”

Section: Article In Pressmentioning

confidence: 59%

Use of changes in triacylglycerols during ripening of cheeses with high lipolysis levels for detection of milk fat authenticity

Fontecha

Mayo

Toledano

et al. 2006

International Dairy Journal

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Section: Article In Pressmentioning

confidence: 59%

Use of changes in triacylglycerols during ripening of cheeses with high lipolysis levels for detection of milk fat authenticity

Fontecha

Mayo

Toledano

et al. 2006

International Dairy Journal

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Triacylglycerol Composition of Protected Designation of Origin Cheeses During Ripening. Authenticity of Milk Fat

Fontecha

Mayo

Toledano

et al. 2006

Journal of Dairy Science

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Triacylglycerol (TAG) composition by carbon number in 2 protected designation of origin cheeses, Mahón (cheese from cow milk) and Manchego (cheese from ewe milk) that were manufactured by 3 different producers was analyzed during cheese ripening using gas chromatography with a short capillary column. The TAG composition at different times during cheese ripening was also analyzed in cheeses from different batches produced at the same plant. Lipolysis levels in the Mahón and Manchego cheeses during ripening were low; free fatty acid values ranged from 2,500 to 4,000 ppm at the end of ripening. The TAG composition did not change significantly during ripening. The TAG values obtained from each cheese sample were substituted into the multiple regression equations that have been proposed to detect foreign fats in milk fat. The values obtained using the equations for bovine (proposed by the European Union) and ovine milk (proposed by our laboratory) were within the normal range. Accordingly, these equations can be considered useful for detecting foreign fat in these cheeses during the ripening period contemplated during this study.

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Influence of traditional smoking on the triglyceride composition during the ripening of Idiazabal cheese

Cited by 2 publications

References 1 publication

Use of changes in triacylglycerols during ripening of cheeses with high lipolysis levels for detection of milk fat authenticity

Use of changes in triacylglycerols during ripening of cheeses with high lipolysis levels for detection of milk fat authenticity

Triacylglycerol Composition of Protected Designation of Origin Cheeses During Ripening. Authenticity of Milk Fat

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