Lipolysis in Picante cheese: Influence of milk type and ripening time on free fatty acid profile

Freitas, Ana Cristina; Malcata, F. Xavier

doi:10.1051/lait:1998227

Cited by 27 publications

(19 citation statements)

References 11 publications

(16 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Similar results were reported by Atasoy &Türkoğlu [2008,2009]. Despite the quantitative importance of medium and long chain FFA, they are not the main factor for the cheese fl avour [Freitas & Malcata, 1998;Attaie & Richert, 1996].…”

Section: Ffa Analysissupporting

confidence: 75%

Effect of Wild Strains Used as Starter Cultures on Free Fatty Acid Profile of Urfa Cheese

Kirmaci¹

2016

Pol. J. Food Nutr. Sci.

View full text Add to dashboard Cite

In the present study, the influences of wild-type lactic acid bacteria including Lactococcus lactis subsp. lactis 1B4, Lactococcus garvieae IMAU 50157, Enterococcus faecium ATCC 19434, Enterococcus durans IMAU 60200 and Enterococcus faecalis KLDSO.034 on the composition and free fatty acid contents of Urfa cheeses were evaluated throughout the ripening period. Three different combinations of the strains were employed in the manufacture of cheeses from pasteurised milk. These are: cheese A (strains 1B4+ATCC 19434+IMAU 50157), cheese B (strains 1B4+IMAU 60200+ATCC 1934) and cheese C (strains ATCC 19434+1B4+IMAU 50157+IMAU 60200+KLDSO.0341). The control cheese (cheese D) was produced from raw ewe's milk without starter culture. The basic composition of ripened cheese samples was not significantly affected by wild type strains. C cheese had a higher level of lipolysis than the other cheeses at all stages of ripening (p<0.05). Sensory evaluation of the cheese samples revealed that control cheese had signifi cantly higher aroma and fl avour scores than the other cheeses.

show abstract

Section: Ffa Analysissupporting

confidence: 75%

Effect of Wild Strains Used as Starter Cultures on Free Fatty Acid Profile of Urfa Cheese

Kirmaci¹

2016

Pol. J. Food Nutr. Sci.

View full text Add to dashboard Cite

show abstract

“…Medium and long-chain FFA represented approximately 21-22 g 100 g À1 and 52-53 g 100 g À1 respectively, of all FFA in all cheeses. Despite the quantitative importance of medium-and long-chain FFA, they are not the main contributors to cheese flavour (Freitas & Malcata, 1998;Buffa, Guamıs, Pavıa, & Trujıllo, 2001). Acetic, butyric, caproic, caprylic and capric acids were the short-chain FFA that showed the highest relative increase in cheeses made with microbial lipase during ripening period.…”

Section: Resultsmentioning

confidence: 99%

The effect of microbial lipase on the lipolysis during the ripening of Tulum cheese

Yilmaz

Ayar

Akın

2005

Journal of Food Engineering

View full text Add to dashboard Cite

“…Similar results have been reported in Babia–Laciana cheese (raw goat milk) (Franco and others 2003) and other pasteurized goat milk cheeses (Poveda and Cabezas 2006) at the end of ripening. In spite of the quantitative importance of LCFA, they are not the main contributors to cheese flavor (Freitas and Malcata 1998). …”

Section: Resultsmentioning

confidence: 99%

Free Fatty Acids and Oxidative Changes of a Raw Goat Milk Cheese through Maturation

Delgado¹,

González-Crespo²,

Cava³

et al. 2011

Journal of Food Science

View full text Add to dashboard Cite

Free fatty acids (FFA) and lipid and protein oxidation changes were studied throughout maturation process of a raw goat milk cheese with protected designation of origin. Cheeses were analyzed at 4 different times of maturation, at 1, 30, 60, and 90 d. All FFA significantly increased during maturation and the relative increase was higher for long-chain than medium- or short-chain FFA. At the end of maturation, oleic (C18:1 n9), butyric (C4:0), and palmitic (C16:0) acids were the most abundant. The higher levels of short-chain fatty acids (SCFA) regarding total FFA obtained at the end of Ibores cheese ripening compared with other raw goat milk cheeses, highlight the notable role of SCFA on the flavor of this cheese owing to their low-odor thresholds. Lipid oxidation values significantly increased during maturation process but low levels of malondialdehyde were reported; however, protein oxidation did not significantly change during ripening.

show abstract

Lipolysis in Picante cheese: Influence of milk type and ripening time on free fatty acid profile

Cited by 27 publications

References 11 publications

Effect of Wild Strains Used as Starter Cultures on Free Fatty Acid Profile of Urfa Cheese

Effect of Wild Strains Used as Starter Cultures on Free Fatty Acid Profile of Urfa Cheese

The effect of microbial lipase on the lipolysis during the ripening of Tulum cheese

Free Fatty Acids and Oxidative Changes of a Raw Goat Milk Cheese through Maturation

Contact Info

Product

Resources

About