Effect of region of production and storage duration on dry matter, fat and fatty acid changes of jar cheese of west Azabayjan
2008
Mousavipour, F | Borazjant, M. | Hesami Rad , R
The changes in production of fatty acid contents of traditional jar cheese of West Azarbayjan province was studied and compared with the jar cheese produced in semi industrial scale in animal research institute. The main aim of this project was to study the changes in quality and quantity of fatty acids contains their variation to dry matter and fat content of these two jar cheese. During four months ripening and storing of cheeses. The average value of the fatty acid content, of these cheeses produced in two different conditions for Caprylic acid, Capric acid, Lauric acid, Myristic acid, Palmita oleic acid, Palmetic acid, Oleic acid, Linoleic acid, Stearic acid, Linolenic acid, Nonadecanoate acid, were 1.91 ± 0.16, 5.39 ± 1.56, 4.41 ± 0.02, 13.22 ± 1.10, 1.34 ± 0.28, 30.29 ± 5.82, 18.36 ± 1.22, 4.32 ± 0.06, 14.28 ± 0.11, 1.11 ± 0.78, 0.19 ± 0.01, for west Azarbayjan, and were 1.82 ± 0.02, 4.24 ± 0.45, 4.25 ± 0.02, 13.50 ± 0.26, 1.45 ± 0.02, 32.57 ± 1.31, 18.26 ± 0.50, 3.84 ± 0.55, 13.94 ± 0.21, 0.49 ± 0.29, 0.20 ± 0.01 for animal research institute. The result indicated that there were statistically significant between dry matter and fat content with fatty acid content of these cheeses during same stages of storage.
显示更多 [+] 显示较少 [-]