Triacylglycerol composition of protected designation of origin cheeses during ripening. Authenticity of milk fat

Journal of Dairy Science
J FontechaM Juárez

Abstract

Triacylglycerol (TAG) composition by carbon number in 2 protected designation of origin cheeses, Mahón (cheese from cow milk) and Manchego (cheese from ewe milk) that were manufactured by 3 different producers was analyzed during cheese ripening using gas chromatography with a short capillary column. The TAG composition at different times during cheese ripening was also analyzed in cheeses from different batches produced at the same plant. Lipolysis levels in the Mahón and Manchego cheeses during ripening were low; free fatty acid values ranged from 2,500 to 4,000 ppm at the end of ripening. The TAG composition did not change significantly during ripening. The TAG values obtained from each cheese sample were substituted into the multiple regression equations that have been proposed to detect foreign fats in milk fat. The values obtained using the equations for bovine (proposed by the European Union) and ovine milk (proposed by our laboratory) were within the normal range. Accordingly, these equations can be considered useful for detecting foreign fat in these cheeses during the ripening period contemplated during this study.

References

Jun 6, 2002·The Journal of Dairy Research·Remedios GonzálezViviana Nogués
Dec 24, 2005·Critical Reviews in Food Science and Nutrition·Miguel Angel de la Fuente, Manuela Juárez

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Citations

Nov 29, 2012·The Journal of Dairy Research·Francesca BlasiLina Cossignani
Nov 28, 2013·Critical Reviews in Food Science and Nutrition·C Ruiz-SamblásL Cuadros-Rodríguez
Apr 25, 2009·Journal of Dairy Science·R GutiérrezB Schettino
Mar 13, 2014·Advances in Nutrition·Francesco Visioli, Andrea Strata
Jan 1, 2013·International Journal of Food Science·Yulia B MonakhovaDirk W Lachenmeier

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