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

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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Bibliographic Details
Main Authors: Isabel Diezhandino, Domingo Fernández, Daniel Abarquero, Bernardo Prieto, Erica Renes, José María Fresno, María Eugenia Tornadijo
Format: Article
Language:English
Published: MDPI AG 2023-03-01
Series:Dairy
Subjects:
blue-veined cheese
lipolysis
raw milk
pasteurized milk
ripening time
season
Online Access:https://www.mdpi.com/2624-862X/4/1/16

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