Lipid and volatile fractions of hard and semi-hard farmhouse sheep milk cheeses from Chile

Autor: Mailo Virto, G. Amores, C. Aguilar, R. Vera, Izaskun Valdivielso, A. Salazar, Luis Javier R. Barron, M. de Renobales
Rok vydání: 2013
Předmět:
Zdroj: Dairy Science & Technology. 93:83-98
ISSN: 1958-5594
1958-5586
DOI: 10.1007/s13594-012-0096-z
Popis: The purpose of this study was to characterize the lipid and volatile fractions of three commercially available, farmhouse sheep cheeses from Chile (Chilozabal, Patagonia and Quillahue cheeses) as a preliminary contribution to know, promote, protect and improve their quality. Two cheese samples of each type of cheese were purchased in specialty stores in the capital city: Patagonia, Quillahue, and two different fabrications of Chilozabal cheese (two different stores). Significant differences in the total fatty acid amounts were observed among the cheeses. Quillahue cheese had the highest content of unsaturated and branched-chain fatty acids and the lowest value of the atherogenic index. Chilozabal cheese showed the highest content of CLA and vaccenic acid. The total amount of free fatty acids was highest in one of the Chilozabal cheeses and 85% lower in Quillahue. Short-chain FFA represented 58% of the total FFA in both Chilozabal cheeses, suggesting the use of pregastric lipase-containing lamb rennet paste. In Quillahue and Patagonia cheeses, short-chain FFA were 42% of the total FFA, consistent with the use of commercial rennets without lipase activity. The volatile composition of these cheeses was rather similar to that of other well-known hard and semi-hard sheep cheeses. Volatile acids were the most abundant compounds in all cheeses and significant differences were found in the content of esters, ketones and alcohols among the cheeses. Compositional differences among the Chilean sheep cheeses were essentially due to breed, feed management, and technological factors.
Databáze: OpenAIRE
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