Variations in the contents of vitamins A and E during the ripening of cheeses with different compositions

Isabel Revilla, Iris Lobos-Ortega, Ana Vivar-Quintana, Maria Inmaculada González-Martín, Jose Miguel Hernández-Hierro and Claudio González-Pérez
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Isabel Revilla: Area de Technología de los Alimentos, Escuela Politecnica Superior de Zamora, University of Salamanca, Zamora, Spain
Iris Lobos-Ortega: Departamento de Quimica Analitica, Nutricion y Bromatologia. Facultad de Ciencias Quimicas, University of Salamanca, Salamanca, Spain
Ana Vivar-Quintana: Area de Technología de los Alimentos, Escuela Politecnica Superior de Zamora, University of Salamanca, Zamora, Spain
Maria Inmaculada González-Martín: Departamento de Quimica Analitica, Nutricion y Bromatologia. Facultad de Ciencias Quimicas, University of Salamanca, Salamanca, Spain
Jose Miguel Hernández-Hierro: Food Colour and Quality Laboratory. Department of nutrition and Food Science, University of Seville, Sevile, Spain
Claudio González-Pérez: Departamento de Quimica Analitica, Nutricion y Bromatologia. Facultad de Ciencias Quimicas, University of Salamanca, Salamanca, Spain

Czech Journal of Food Sciences, 2014, vol. 32, issue 4, 342-347

Abstract: We investigated the composition in vitamins A and E of cheeses made from the milks of ewes, goats and cows. A total of 84 cheeses of known composition were prepared and controlled to determine the influence of different factors, e.g. the variable proportions of cow's, ewe's, and goat's milks, seasonality (winter/summer), and evolution during the course of ripening. The variable proportions of milk from the different species did not vary in either the amount of vitamin A or that of vitamin E in the cheeses. Seasonality and ripening were seen to have a significant effect on the concentration of vitamin A.

Keywords: vitamins; cow; ewe; goat; season (search for similar items in EconPapers)
Date: 2014
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:32:y:2014:i:4:id:518-2012-cjfs

DOI: 10.17221/518/2012-CJFS

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