Evolution of lipolysis during the ripening of traditional Feta cheese

dc.contributor.author	Georgala, A	en
dc.contributor.author	Moschopoulou, E	en
dc.contributor.author	Aktypis, A	en
dc.contributor.author	Massouras, T	en
dc.contributor.author	Zoidou, E	en
dc.contributor.author	Kandarakis, I	en
dc.contributor.author	Anifantakis, E	en
dc.date.accessioned	2014-06-06T06:46:42Z
dc.date.available	2014-06-06T06:46:42Z
dc.date.issued	2005	en
dc.identifier.issn	03088146	en
dc.identifier.uri	http://dx.doi.org/10.1016/j.foodchem.2004.09.007	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/3150
dc.subject	Artisanal rennet	en
dc.subject	Feta cheese	en
dc.subject	Free fatty acids	en
dc.subject	Lipolysis	en
dc.subject.other	butyric acid	en
dc.subject.other	decanoic acid	en
dc.subject.other	fatty acid	en
dc.subject.other	lauric acid	en
dc.subject.other	yoghurt	en
dc.subject.other	acidity	en
dc.subject.other	article	en
dc.subject.other	cattle	en
dc.subject.other	cheese	en
dc.subject.other	food processing	en
dc.subject.other	goat	en
dc.subject.other	lamb	en
dc.subject.other	lipolysis	en
dc.subject.other	low temperature	en
dc.subject.other	milk	en
dc.subject.other	reaction time	en
dc.subject.other	statistical significance	en
dc.subject.other	taste	en
dc.subject.other	Capra hircus	en
dc.subject.other	Ovis	en
dc.subject.other	Ovis aries	en
dc.title	Evolution of lipolysis during the ripening of traditional Feta cheese	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.foodchem.2004.09.007	en
heal.publicationDate	2005	en
heal.abstract	Lipolysis was studied during ripening of traditional Feta cheese produced in two small dairies, A and B. The cheeses were made from a thermized mixture of ewes'/goats' milk by using yoghurt as starter and artisanal rennet from lambs' and kids' abomasa (cheese A) or mixed artisanal rennet with calf rennet (cheese B). The acid degree value and the free fatty acids (FFA) contents in both cheeses increased sharply up to 18 d (pre-ripening period at 15°C) and continued to increase throughout ripening. In both mature cheeses, acetic acid was found at high levels (13-18% of the total FFAs). However, except for this, all FFA contents differed significantly (P < 0.05) between the two cheeses throughout ripening. The levels of individual and total C2:0-C8:0, C10:0-C14:0 and C16:0-C18:2 fatty acids were significantly higher (P < 0.05) in cheese A than in cheese B. Presumably the difference, especially in the C2:0-C8:0 content, was due mainly to the type of the rennet used. Butyric acid was the dominant FFA in cheese A (20% of the total FFAs at 120 d), while the most abundant FFAs in cheese B were capric (18%) and lauric acid (18%). In general, the lipolysis degree of the two cheeses was higher than those reported for the industrially-made Feta cheese. In organoleptic evaluation, cheese A had a piquant taste that was attributed to its high content of butyric acid and showed a significantly (P < 0.05) higher total score than cheese B. © 2004 Elsevier Ltd. All rights reserved.	en
heal.journalName	Food Chemistry	en
dc.identifier.issue	1	en
dc.identifier.volume	93	en
dc.identifier.doi	10.1016/j.foodchem.2004.09.007	en
dc.identifier.spage	73	en
dc.identifier.epage	80	en