Variations in the Contents of Vitamins A and E during the Ripening of Cheeses with Different Compositions
Revilla, I., University of Salamanca, Zamora (Spain). Area de Tecnologia de los Alimentos | Lobos-Ortega, I., University of Salamanca (Spain). Dept. of Quimica Analitica, Nutricion y Bromatologia | Vivar-Quintana, A., University of Salamanca, Zamora (Spain). Area de Tecnologia de los Alimentos | Gonzales-Martin, I.M., University of Salamanca (Spain). Dept. of Quimica Analitica, Nutricion y Bromatologia | Hernandez-Hierro, J.M., University of Sevilla (Spain). Dept. of Nutrition and Food Science | Gonzales-Perez, C., University of Salamanca (Spain). Dept. of Quimica Analitica, Nutricion y Bromatologia
We investigated the composition in vitamins A and E of cheeses made from the milks of ewes, goats and cows. A total of 84 cheeses of known composition were prepared and controlled to determine the influence of different factors, e.g. the variable proportions of cow's, ewe's, and goat's milks, seasonality (winter/summer), and evolution during the course of ripening. The variable proportions of milk from the different species did not vary in either the amount of vitamin A or that of vitamin E in the cheeses. Seasonality and ripening were seen to have a significant effect on the concentration of vitamin A.
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