| Autor: |
Larráyoz, P., Martínez, María Teresa, Barrón, Luis J. R., Torre, Paloma, Barcina, Yolanda |
| Zdroj: |
European Food Research & Technology; Nov1999, Vol. 210 Issue 1, p9-12, 4p |
| Abstrakt: |
The object of the present study was to determine the influence of the rennet type on the free fatty acid (FFA) content of Idiazábal cheese. Varying this parameter during cheese-making resulted in significant differences in FFA content in the cheeses during ripening. The main FFAs in both cheese batches were caproic acid (C6 : 0) and capric acid (C10 : 0). The differences between the extreme values for the lipolysis rate were around 45%, which emphasizes the importance of the cheese-making procedure employed on lipolysis in this type of cheese. The use of locally made rennet in the preparation of Idiazábal cheese increased the level of lipolysis in the cheese. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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