Changes in the Concentration and Profile of Free Fatty Acids during the Ripening of a Spanish Blue-Veined Cheese Made from Raw and Pasteurized Cow and Goat Milk
Blue-veined cheeses in general undergo a pronounced lipolysis. The aim of this work was to determine the evolution of free fatty acids (FFA) in Valdeón cheese during ripening, comparing cheeses made from raw and pasteurized milk. The effect of season on the evolution of FFA in pasteurized milk chees...
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| Format: | Article |
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MDPI AG
2023-03-01
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| Series: | Dairy |
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| Online Access: | https://www.mdpi.com/2624-862X/4/1/16 |
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| author | Isabel Diezhandino Domingo Fernández Daniel Abarquero Bernardo Prieto Erica Renes José María Fresno María Eugenia Tornadijo |
| author_facet | Isabel Diezhandino Domingo Fernández Daniel Abarquero Bernardo Prieto Erica Renes José María Fresno María Eugenia Tornadijo |
| author_sort | Isabel Diezhandino |
| collection | DOAJ |
| description | Blue-veined cheeses in general undergo a pronounced lipolysis. The aim of this work was to determine the evolution of free fatty acids (FFA) in Valdeón cheese during ripening, comparing cheeses made from raw and pasteurized milk. The effect of season on the evolution of FFA in pasteurized milk cheeses was also studied. Cheeses made with raw milk showed the highest concentrations of FFA, reaching values of 23,081.9 mg 100 g<sup>−1</sup> dry matter at the end of ripening, compared to the values of cheeses made with pasteurized milk (7327.1 mg 100 g<sup>−1</sup> dry matter), in both cases with a predominance of oleic and palmitic acids. However, pasteurization did not affect the FFA profile of the cheeses. Regarding the cheeses made with pasteurized milk in different seasons, the highest FFA concentration was reached in cheeses made in summer after 30 days of ripening. The season also influenced the FFA profile and thus the concentration of short-, medium- and long-chain fatty acids in relation to total FFA. There were no significant differences in sensory analysis between cheeses made from raw and pasteurized milk. |
| first_indexed | 2024-03-11T06:41:38Z |
| format | Article |
| id | doaj.art-3dc2b3cb60f64ade85b6912c02d83d7e |
| institution | Directory Open Access Journal |
| issn | 2624-862X |
| language | English |
| last_indexed | 2024-03-11T06:41:38Z |
| publishDate | 2023-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Dairy |
| spelling | doaj.art-3dc2b3cb60f64ade85b6912c02d83d7e2023-11-17T10:31:52ZengMDPI AGDairy2624-862X2023-03-014122223410.3390/dairy4010016Changes in the Concentration and Profile of Free Fatty Acids during the Ripening of a Spanish Blue-Veined Cheese Made from Raw and Pasteurized Cow and Goat MilkIsabel Diezhandino0Domingo Fernández1Daniel Abarquero2Bernardo Prieto3Erica Renes4José María Fresno5María Eugenia Tornadijo6Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of Leon, 24071 Leon, SpainDepartment of Food Hygiene and Technology, Faculty of Veterinary Science, University of Leon, 24071 Leon, SpainDepartment of Food Hygiene and Technology, Faculty of Veterinary Science, University of Leon, 24071 Leon, SpainDepartment of Food Hygiene and Technology, Faculty of Veterinary Science, University of Leon, 24071 Leon, SpainDepartment of Food Hygiene and Technology, Faculty of Veterinary Science, University of Leon, 24071 Leon, SpainDepartment of Food Hygiene and Technology, Faculty of Veterinary Science, University of Leon, 24071 Leon, SpainDepartment of Food Hygiene and Technology, Faculty of Veterinary Science, University of Leon, 24071 Leon, SpainBlue-veined cheeses in general undergo a pronounced lipolysis. The aim of this work was to determine the evolution of free fatty acids (FFA) in Valdeón cheese during ripening, comparing cheeses made from raw and pasteurized milk. The effect of season on the evolution of FFA in pasteurized milk cheeses was also studied. Cheeses made with raw milk showed the highest concentrations of FFA, reaching values of 23,081.9 mg 100 g<sup>−1</sup> dry matter at the end of ripening, compared to the values of cheeses made with pasteurized milk (7327.1 mg 100 g<sup>−1</sup> dry matter), in both cases with a predominance of oleic and palmitic acids. However, pasteurization did not affect the FFA profile of the cheeses. Regarding the cheeses made with pasteurized milk in different seasons, the highest FFA concentration was reached in cheeses made in summer after 30 days of ripening. The season also influenced the FFA profile and thus the concentration of short-, medium- and long-chain fatty acids in relation to total FFA. There were no significant differences in sensory analysis between cheeses made from raw and pasteurized milk.https://www.mdpi.com/2624-862X/4/1/16blue-veined cheeselipolysisraw milkpasteurized milkripening timeseason |
| spellingShingle | Isabel Diezhandino Domingo Fernández Daniel Abarquero Bernardo Prieto Erica Renes José María Fresno María Eugenia Tornadijo Changes in the Concentration and Profile of Free Fatty Acids during the Ripening of a Spanish Blue-Veined Cheese Made from Raw and Pasteurized Cow and Goat Milk Dairy blue-veined cheese lipolysis raw milk pasteurized milk ripening time season |
| title | Changes in the Concentration and Profile of Free Fatty Acids during the Ripening of a Spanish Blue-Veined Cheese Made from Raw and Pasteurized Cow and Goat Milk |
| title_full | Changes in the Concentration and Profile of Free Fatty Acids during the Ripening of a Spanish Blue-Veined Cheese Made from Raw and Pasteurized Cow and Goat Milk |
| title_fullStr | Changes in the Concentration and Profile of Free Fatty Acids during the Ripening of a Spanish Blue-Veined Cheese Made from Raw and Pasteurized Cow and Goat Milk |
| title_full_unstemmed | Changes in the Concentration and Profile of Free Fatty Acids during the Ripening of a Spanish Blue-Veined Cheese Made from Raw and Pasteurized Cow and Goat Milk |
| title_short | Changes in the Concentration and Profile of Free Fatty Acids during the Ripening of a Spanish Blue-Veined Cheese Made from Raw and Pasteurized Cow and Goat Milk |
| title_sort | changes in the concentration and profile of free fatty acids during the ripening of a spanish blue veined cheese made from raw and pasteurized cow and goat milk |
| topic | blue-veined cheese lipolysis raw milk pasteurized milk ripening time season |
| url | https://www.mdpi.com/2624-862X/4/1/16 |
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