Repositorio de producción científica de la Universidad de Sevilla

A comparative study of the analysis of free fatty acids in cheeses (Cow's, Ewe's and Goat's) with different ripening times using NIRS: Intact samples and fat extracts

 

Advanced Search
 
Opened Access A comparative study of the analysis of free fatty acids in cheeses (Cow's, Ewe's and Goat's) with different ripening times using NIRS: Intact samples and fat extracts
Cites
Show item statistics
Icon
Export to
Author: González Martín, Inmaculada
Hernández Hierro, José Miguel
Revilla, Isabel
Vivar Quintana, A.M.
Morón Sancho, R.
Salvador Esteban, Javier
Department: Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal
Date: 2009
Published in: Czech Journal of Food Sciences, 27 (SPEC.), S105
Document type: Article
Abstract: Lipolysis is of great importance in the development of the aroma and flavour of cheese and one of the usual ways of measuring it is to assess variations in fatty acids. The relative proportions of fatty acids in milk fat depend on the animal species, the stage of lactation and feed regime, the ripening time and the climatic conditions and microbiological quality of the milk. GC-MS is the reference method for the determination of fatty acids in cheeses, but the technique involves long analysis times
Size: 91.80Kb
Format: PDF

URI: http://hdl.handle.net/11441/41332

This work is under a Creative Commons License: 
Attribution-NonCommercial-NoDerivatives 4.0 Internacional

This item appears in the following Collection(s)