| dc.contributor.author |
Georgala, AK |
en |
| dc.contributor.author |
Kaminarides, SE |
en |
| dc.contributor.author |
Anifantakis, EM |
en |
| dc.date.accessioned |
2014-06-06T06:47:06Z |
|
| dc.date.available |
2014-06-06T06:47:06Z |
|
| dc.date.issued |
2006 |
en |
| dc.identifier.issn |
00049433 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/3393 |
|
| dc.relation.uri |
http://www.scopus.com/inward/record.url?eid=2-s2.0-33645988239&partnerID=40&md5=d3c2b577f06ecaa5e1ba520f8e46b864 |
en |
| dc.title |
Free fatty acid content of some traditional Greek cheese varieties |
en |
| heal.type |
journalArticle |
en |
| heal.publicationDate |
2006 |
en |
| heal.abstract |
The free fatty acid (FFA) content of 16 traditional soft cheeses in brine (eight feta samples and eight feta-type samples named kalathaki limnou) and 16 traditional hard cheeses (eight gruyere-type samples named graviera kritis and eight samples named kefalotyri) traded in Greek markets was studied. From the statistical analysis of the experimental data, significant differences in the FFA content of the feta and feta-type kalathaki limnou cheeses were observed. The feta contained significantly higher quantities of total C2:0-C8:0 FFA and total free fatty acids (TFFA) than the kalathaki limnou. Significant differences were also found in the FFA levels between the graviera kritis and kefalotyri cheese. Kefalotyri had a significantly higher amount of acetic acid, while the graviera kritis had more propionic acid. The TFFA content was significantly higher in the kefalotyri than the graviera kritis. Acetic acid was the main fatty acid found in all the cheese types. |
en |
| heal.journalName |
Australian Journal of Dairy Technology |
en |
| dc.identifier.issue |
1 |
en |
| dc.identifier.volume |
61 |
en |
| dc.identifier.spage |
26 |
en |
| dc.identifier.epage |
31 |
en |