A Comparative Study of the Analysis of Free Fatty Acids in Cheeses (Cow's, Ewe's and Goat's) with Different Ripening Times using NIRS: Intact Samples and Fat Extracts

I. González-Martín, J. M Hernández-Hierro, I. Revilla, A. Vivar-Quintana, R. Morón-Sancho and J. Salvador-Esteban

Czech Journal of Food Sciences, 2009, vol. 27, issue SpecialIssue1, S105

Abstract: Lipolysis is of great importance in the development of the aroma and flavour of cheese and one of the usual ways of measuring it is to assess variations in fatty acids. The relative proportions of fatty acids in milk fat depend on the animal species, the stage of lactation and feed regime, the ripening time and the climatic conditions and microbiological quality of the milk. GC-MS is the reference method for the determination of fatty acids in cheeses, but the technique involves long analysis times.

Keywords: fatty acids; cheese; NIRS; cows; ewes; goats (search for similar items in EconPapers)
Date: 2009
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:27:y:2009:i:specialissue1:id:964-cjfs

DOI: 10.17221/964-CJFS

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