Free fatty acids and oxidative changes of a Spanish soft cheese (PDO 'Torta del Casar') during ripening |
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| Authors: | Francisco José Delgado,José Gonzá lez-Crespo,Luis Ladero,Ramó n Cava,& Rosario Ramí rez |
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| Affiliation: | Instituto Tecnológico Agroalimentario de Extremadura (INTAEX) (Technological Institute of Food and Agriculture), Badajoz, Spain;
Departamento de Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Extremadura, Cáceres, Spain |
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| Abstract: | Free fatty acids (FFA) and lipid and protein oxidation changes during ripening were studied in Torta del Casar cheese. This cheese with protected designation of origin (PDO) is made from raw ewe milk and uses vegetable rennet. Cheeses were analysed at four different stages of ripening at 1, 30, 60 and 90 days. Most FFA significantly increased throughout maturation, except valeric and margaric acids. Acetic acid content increased during ripening and was the most abundant FFA in Torta del Casar cheese at the end of ripening. Short chain fatty acids (SCFA) showed an important increase throughout maturation, especially butyric, isovaleric and isobutyric acids. Lipid oxidation values significantly increased during the first month and decreased in the last 2 months of maturation; however, protein oxidation did not significantly change during ripening. Changes in FFA, especially SCFA, could have great importance in Torta del Casar cheese final characteristics; however, oxidative reactions did not play an important role. |
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| Keywords: | Free fatty acids lipid oxidation lipolysis protein oxidation ripening soft-cheese |
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