Fatty acid composition of total fat from Camembert cheeses with small and large native milk fat globules
2004
Briard-Bion, Valérie | Michalski, Marie-Caroline | Science et Technologie du Lait et de l'Oeuf (STLO) ; Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST | Régulations métaboliques, nutrition et diabètes (RMND) ; Institut National de la Recherche Agronomique (INRA)-Université Claude Bernard Lyon 1 (UCBL) ; Université de Lyon-Université de Lyon-Institut National des Sciences Appliquées de Lyon (INSA Lyon) ; Université de Lyon-Institut National des Sciences Appliquées (INSA)-Institut National des Sciences Appliquées (INSA)-Hospices Civils de Lyon (HCL)-Institut National de la Santé et de la Recherche Médicale (INSERM)
Camembert cheeses were produced using either small (∼3 pm, SFG) or large (∼6 μm, LFG) native milk fat globules obtained by a patented microfiltration process. The total fatty acid composition in cheeses varied both according to ripening time and fat globule size. There were more medium-chain fatty acids in SFG cheeses, the content of which decreased with ripening time. Twenty days after manufacture, there were more saturated and unsaturated C18 acids in LFG than in SFG, on average. There was considerably more short-chain fatty acids in SFG than LFG at 40 days after manufacture, which can develop aromas. Sensory analysis revealed that the flavour intensity and richness of aromas were greater in SFG cheese. Results were explained by the greater surface area of native milk fat globule membrane for SFG vs LFG, at a given fat content, which can enhance lipolytic activity. The use of native milk fat globules with different sizes can thus lead to products with different sensory properties.
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