부산대학교 도서관

To link to full-text access for this article, visit this link: http://dx.doi.org/10.1016/j.idairyj.2005.12.005 Byline: Javier Fontecha, Isabel Mayo, Gema Toledano, Manuela Juarez Keywords: Milk fat; Cheese; Lipolysis; Triacylglycerols; Foreign fat Abstract: The triacylglycerol (TAG) compositions by carbon number during ripening of two Protected Designation of Origin (PDO) cheeses were analysed using short capillary column gas chromatography. Lipolysis levels were high in the Cabrales (blue cheese produced from cows' milk or from blends of cows' with goats' milk) and Majorero goats' milk cheeses at the end of ripening, with free fatty acid (FFA) levels of around 24000ppm and significant changes in the TAG composition. The level of lipolysis in an industrial blue cheese made from ewes' milk was low, with an FFA value of around 6000ppm and no significant changes in the TAG composition during ripening. The TAG values recorded for each cheese sample were substituted into the multiple regression equations that have been proposed for use in detecting foreign fats in milk fat. The values thus obtained were within the established ranges in early ripening. In the cheeses with high lipolysis levels during ripening, some of the values obtained fell outside the established ranges. These equations can be potentially useful for detecting foreign fats in these cheeses, when employed early in the ripening period. Furthermore, it is important to take into account that before coming to a conclusion about cheese authenticity, several individual samples should be analysed. Author Affiliation: Dairy Products Department, Instituto del Frio (CSIC), C/Jose Antonio Novais 10, 28040 Madrid, Spain Article History: Received 8 June 2005; Accepted 14 December 2005