The Evolution of Free Fatty Acids during Ripening of a Semi-hard Cheese Assortment with Enzyme Admixture
Keyword(s):
The transformations of cheese components during ripening, especially the evolution of free fatty acids were studied using the gas-chromatographic method. The proteolitic and lypolitic enzymes were added in semi-hard cheese assortment for cheese quality improvment. Three types of semi-hard cheese were taken into study: blank (M), cheese with lypolitic enzymes (Bl) and cheese with proteolytic enzymes (Bp). Samples from these cheeses were collected at three different moment of times: at obtaining, at 25 day of ripening and at 50 day of ripening. The content of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) was determined for each sample.
2002 ◽
Vol 87
(6)
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pp. 595-604
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2011 ◽
Vol 51
(No. 5)
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pp. 181-188
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2011 ◽
Vol 57
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pp. 604-614
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2013 ◽
Vol 80
(3)
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pp. 276-282
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