Changes in free fatty acids during ripening of Idiazabal cheese manufactured at different times of the year
1999
Chavarri, F. | Bustamante, M.A. | Santisteban, A. | Virto, M. | Barron, L.J.R. | Renobales, M. de
Lipolysis was studied in cheeses manufactured from raw ovine milk in winter, spring, and summer, with no starter culture added, up to 180 d of ripening. Total amounts of free fatty acids (FFA) after 180 d of ripening were significantly higher in winter than in spring or summer. The major FFA in winter were C(10:0) (3363 micromoles/kg), C(4:0) (3309 micromoles/kg), C(18:1) (3187 micromoles/kg), and C(16:0) (2602 micromoles/kg). The amounts of all FFA in cheese decreased as the cheese-making period progressed from winter to summer with C(10:0) exhibiting the largest decrease (72.1%) and C(18:1) the smallest decrease (22.8%). The amounts of FFA shorter than C(12:0) were significantly higher in winter than either in spring or summer. The percentage of volatile (C(4) to C(8)), medium (C(10) to C(14)), and long-chain FFA (greater than or equal to C(16)) changed during ripening: in winter and spring volatile FFA increased from 15% (d 1) to 30% (d 90 and 180) of the total, while long-chain FFA decreased from 55% (d 1) to 40% (d 180) of the total. In contrast, in summer, the percentages of volatile and long-chain FFA after 180 ripening d were 25 and 50% of the total, respectively. We concluded that winter cheeses were different from summer cheeses. Acetic acid increased during the first 90 d of ripening to a final concentration of 26,500 micromoles/kg, the amount of which was independent of the time of the year.
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