dc.creator | Lobos Ortega, Iris A. | es |
dc.creator | Revilla, Isabel | es |
dc.creator | González Martín, Inmaculada | es |
dc.creator | Hernández Hierro, José Miguel | es |
dc.creator | Vivar Quintana, A.M. | es |
dc.creator | González Pérez, Claudio | es |
dc.date.accessioned | 2016-05-13T12:14:08Z | |
dc.date.available | 2016-05-13T12:14:08Z | |
dc.date.issued | 2012 | |
dc.identifier.issn | 1212-1800 | es |
dc.identifier.uri | http://hdl.handle.net/11441/41195 | |
dc.description.abstract | The study deals with the effects of the origin of milk (cow, ewe, goat, at different proportions), seasonality, and ripen-
ing time on the contents of conjugated linoleic acid (CLA) in 224 samples of cheese. The sum of the
cis
9,
trans
11 and
trans
10,
cis
12 isomers was determined by GC-FID, after the extraction and methylation of the fatty acids of the samples,
observing that the mean amount of CLA was 2.22, 2.72, and 3.54 mg/g of cheese, depending on the proportions of cow’s,
goat’s, or ewe’s milks, respectively. The contents in cow’s, ewe’s, and goat’s milk, together with the ripening time and
seasonality, were seen to have significant effects (
P
<
0.05) on the concentration of CLA. The Pearson correlation re-
vealed an inverse correlation between the content of CLA and the % of cow’s milk (
r
= –0.269,
P
< 0.01) and seasonality
(
r
= –0.290,
P
< 0.01), and a direct correlation between CLA content and the % of ewe’s milk (
r
= 0.312,
P
< 0.01) and
the month of ripening (
r
= 0.188,
P
< 0.01) | es |
dc.format | application/pdf | es |
dc.language.iso | eng | es |
dc.publisher | Institute of Agricultural and Food Information | es |
dc.relation.ispartof | Czech Journal of Food Sciences, 30 (3), 220-226 | es |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.subject | conjugated linoleic acid | es |
dc.subject | cheese ripening | es |
dc.subject | gas chromatography | es |
dc.title | Conjugated linoleic acid contents in cheeses of different compositions during six months of ripening | es |
dc.type | info:eu-repo/semantics/article | es |
dcterms.identifier | https://ror.org/03yxnpp24 | |
dc.type.version | info:eu-repo/semantics/publishedVersion | es |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es |
dc.contributor.affiliation | Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal | es |
dc.relation.publisherversion | http://www.agriculturejournals.cz/publicFiles/63486.pdf | es |
dc.identifier.idus | https://idus.us.es/xmlui/handle/11441/41195 | |