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- Title
The Evolution of Free Fatty Acids during Ripening of a Semi-hard Cheese Assortment with Enzyme Admixture.
- Authors
JIMBOREAN, Mirela; ŢIBULCĂ, Dorin; PĂUCEAN, Adriana; SĂLĂGEAN, Claudiu Dan
- Abstract
The transformations of cheese components during ripening, especially the evolution of free fatty acids were studied using the gas-chromatographic method. The proteolitic and lypolitic enzymes were added in semi-hard cheese assortment for cheese quality improvment. Three types of semi-hard cheese were taken into study: blank (M), cheese with lypolitic enzymes (Bl) and cheese with proteolytic enzymes (Bp). Samples from these cheeses were collected at three different moment of times: at obtaining, at 25 day of ripening and at 50 day of ripening. The content of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) was determined for each sample.
- Subjects
COMPOSITION of cheese; GAS chromatography; UNSATURATED fatty acids; LIPOLYSIS; KETONES
- Publication
Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture, 2012, Vol 69, Issue 2, p502
- ISSN
1843-5246
- Publication type
Article
- DOI
10.15835/buasvmcn-agr:8807