|
|||||
|
|
The evolution of free fatty acids during the ripening of Idiazábal cheese: influence of rennet type |
|
| Authors: | P Larráyoz María Teresa Martínez Luis J R Barrón Paloma Torre Yolanda Barcina |
| Affiliation: | (1) Laboratorio Municipal de Pamplona, San Saturnino 2, E-31001 Pamplona, Spain, ES;(2) Tecnología de Alimentos, Universidad del Pais Vasco, Marqués de Urquijo s/n, E-01006 Vitoria-Gasteiz, Spain, ES;(3) Nutrición y Bromatología, Universidad Pública de Navarra, Campus Arrosadía s/n, E-31006 Pamplona, Spain, ES |
| Abstract: | The object of the present study was to determine the influence of the rennet type on the free fatty acid (FFA) content of Idiazábal cheese. Varying this parameter during cheese-making resulted in significant differences in FFA content in the cheeses during ripening. The main FFAs in both cheese batches were caproic acid (C6 : 0) and capric acid (C10 : 0). The differences between the extreme values for the lipolysis rate were around 45%, which emphasizes the importance of the cheese-making procedure employed on lipolysis in this type of cheese. The use of locally made rennet in the preparation of Idiazábal cheese increased the level of lipolysis in the cheese. Received: 4 December 1998 / Revised version: 18 March 1999 |
| Keywords: | Rennet type Free fatty acid Idiazábal cheese Caproic acid Capric acid |
| 本文献已被 SpringerLink 等数据库收录！ | |