Changes in conjugated linoleic acid content in Emmental-type cheese during manufacturing
The fatty acids composition including the conjugated linoleic acid content in the milk and in the samples of Emmental-type cheese during the manufacturing and ripening period was determined. The highest amount of volatile and the lowest amount of saturated fatty acids were observed at the end of rip...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2013-10-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201305-0003_changes-in-conjugated-linoleic-acid-content-in-emmental-type-cheese-during-manufacturing.php |
| _version_ | 1797899688929656832 |
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| author | Jacek DOMAGAŁA Agnieszka PLUTA-KUBICA Henryk PUSTKOWIAK |
| author_facet | Jacek DOMAGAŁA Agnieszka PLUTA-KUBICA Henryk PUSTKOWIAK |
| author_sort | Jacek DOMAGAŁA |
| collection | DOAJ |
| description | The fatty acids composition including the conjugated linoleic acid content in the milk and in the samples of Emmental-type cheese during the manufacturing and ripening period was determined. The highest amount of volatile and the lowest amount of saturated fatty acids were observed at the end of ripening. In turn, the highest content of monounsaturated fatty acids was found in the curd, however, it declined during processing. The richest in polyunsaturated fatty acids were the cheese samples after the warm room stage, however, the amount of these fatty acids became highly significantly lower at the end of ripening. The level of conjugated linoleic acid increased during manufacturing. Its content in the milk and the curd was highly significantly lower than at the other stages of production. |
| first_indexed | 2024-04-10T08:33:53Z |
| format | Article |
| id | doaj.art-8f52cbd5e75d4f00a247be4eba2e8cf0 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:33:53Z |
| publishDate | 2013-10-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-8f52cbd5e75d4f00a247be4eba2e8cf02023-02-23T03:27:59ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172013-10-0131543243710.17221/397/2012-CJFScjf-201305-0003Changes in conjugated linoleic acid content in Emmental-type cheese during manufacturingJacek DOMAGAŁA0Agnieszka PLUTA-KUBICA1Henryk PUSTKOWIAK2Department of Animal Products Technology, Faculty of Food Technology andDepartment of Animal Products Technology, Faculty of Food Technology andDepartment of Cattle Breeding, Faculty of Animal Sciences, University of Agriculture in Krakow, Krakow, PolandThe fatty acids composition including the conjugated linoleic acid content in the milk and in the samples of Emmental-type cheese during the manufacturing and ripening period was determined. The highest amount of volatile and the lowest amount of saturated fatty acids were observed at the end of ripening. In turn, the highest content of monounsaturated fatty acids was found in the curd, however, it declined during processing. The richest in polyunsaturated fatty acids were the cheese samples after the warm room stage, however, the amount of these fatty acids became highly significantly lower at the end of ripening. The level of conjugated linoleic acid increased during manufacturing. Its content in the milk and the curd was highly significantly lower than at the other stages of production.https://cjfs.agriculturejournals.cz/artkey/cjf-201305-0003_changes-in-conjugated-linoleic-acid-content-in-emmental-type-cheese-during-manufacturing.phpfatty acidshard cheese manufactureindustrial conditions |
| spellingShingle | Jacek DOMAGAŁA Agnieszka PLUTA-KUBICA Henryk PUSTKOWIAK Changes in conjugated linoleic acid content in Emmental-type cheese during manufacturing Czech Journal of Food Sciences fatty acids hard cheese manufacture industrial conditions |
| title | Changes in conjugated linoleic acid content in Emmental-type cheese during manufacturing |
| title_full | Changes in conjugated linoleic acid content in Emmental-type cheese during manufacturing |
| title_fullStr | Changes in conjugated linoleic acid content in Emmental-type cheese during manufacturing |
| title_full_unstemmed | Changes in conjugated linoleic acid content in Emmental-type cheese during manufacturing |
| title_short | Changes in conjugated linoleic acid content in Emmental-type cheese during manufacturing |
| title_sort | changes in conjugated linoleic acid content in emmental type cheese during manufacturing |
| topic | fatty acids hard cheese manufacture industrial conditions |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201305-0003_changes-in-conjugated-linoleic-acid-content-in-emmental-type-cheese-during-manufacturing.php |
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