| dc.contributor.author |
Mallatou, H |
en |
| dc.contributor.author |
Pappa, E |
en |
| dc.contributor.author |
Massouras, T |
en |
| dc.date.accessioned |
2014-06-06T06:45:27Z |
|
| dc.date.available |
2014-06-06T06:45:27Z |
|
| dc.date.issued |
2003 |
en |
| dc.identifier.issn |
09586946 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/S0958-6946(02)00153-X |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/2446 |
|
| dc.subject |
Free fatty acids |
en |
| dc.subject |
Lipolysis |
en |
| dc.subject |
Teleme cheese |
en |
| dc.subject.other |
Bovinae |
en |
| dc.subject.other |
Capra hircus |
en |
| dc.subject.other |
Ovis |
en |
| dc.title |
Changes in free fatty acids during ripening of Teleme cheese made with ewes', goats', cows' or a mixture of ewes' and goats' milk |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/S0958-6946(02)00153-X |
en |
| heal.publicationDate |
2003 |
en |
| heal.abstract |
Lipolysis was studied in Teleme cheeses manufactured from ewes' milk, goats' milk, cows' milk and a mixture of ewes' and goats' milk. Changes in the profiles of free fatty acids (FFAs) extracted from the cheeses were followed using gas chromatographic techniques up to 180 d of ripening. Evolution of lipolysis was also monitored following acid degree value (ADV). It was found that the ADVs of cows' milk Teleme cheeses were significantly (P<0.05) higher at 1 and 60 d of ripening than those of cheeses made from ewes', goats' or the mixed milk. The degree of lipolysis was shown by the increase in concentration of FFAs during ripening. A low total FFA value characterized all Teleme cheeses. The most abundant FFAs in ripened cheeses were palmitic and oleic acids. In all types of cheeses the concentration of acetic acid increased rapidly in the first period of ripening and storage, reaching its maximum values at approximately 60 d ripening. Total amounts of FFAs at all ripening times examined were significantly (P<0.05) higher in cheeses made from cows' milk. © 2003 Elsevier Science Ltd. All rights reserved. |
en |
| heal.journalName |
International Dairy Journal |
en |
| dc.identifier.issue |
2-3 |
en |
| dc.identifier.volume |
13 |
en |
| dc.identifier.doi |
10.1016/S0958-6946(02)00153-X |
en |
| dc.identifier.spage |
211 |
en |
| dc.identifier.epage |
219 |
en |