Composición en ácidos grasos de la leche de oveja Assaf y modificación en el perfil de ácidos grasos libres del queso de Teruel durante la maduración

• A. Estrada ; F. Molino ^[1] ; M. Joy ^[1] ; A. Ariño ^[2] ; T. Juan ^[1]
  1. [1] Centro de Investigación y Tecnología Agroalimentaria de Aragón

     Centro de Investigación y Tecnología Agroalimentaria de Aragón

     Zaragoza, España

     
  2. [2] Universidad de Zaragoza

     Universidad de Zaragoza

     Zaragoza, España

     
• Localización: XV Jornadas sobre Producción Animal: 14 y 15 de mayo de 2013, Zaragoza / Jorge Hugo Calvo Lacosta (aut.), Isabel Casasús Pueyo (aut.), Margalida Joy Torrens (aut.), Javier Álvarez Rodríguez (aut.), Luis Varona Aguado (aut.), Begoña Panea Doblado (aut.), Carlos Calvete Margolles (aut.), Joaquín Balcells Teres (aut.), Vol. 2, 2013, ISBN 978-84-695-7684-7, págs. 721-723
• Idioma: español
• Títulos paralelos:
  • Fatty acid composition of assaf’s sheep milk and modification in the profile of free fatty acid of the cheese from Teruel (Spain) during ripening
• Enlaces
  • Texto Completo Libro  1 (pdf)   2 (pdf) 
• Resumen

  • We have studied the changes in the lipid profile of free fatty acids generated during Teruel cheese ripening in comparison to the composition of the total fatty acids of the starting milk. Teruel cheese is an artisanal product elaborated from raw sheep's milk with an innovative mold of eight lobes. The milk samples (n=810) were from Assaf ewes and the cheese samples (n=12) were elaborated in the same dairy farm following the production method in compliance with the provisional Product Specification for Teruel cheese. The proportion of the fatty acids butyric (C4:0), caproic (C6:0), caprylic (C8:0), palmitoleic (C16:1), stearic (C18:0) and linolenic (C18:3) of the starting milk was significantly different from the composition in free fatty acids of the Teruel cheese. However, there were no differences (p>0.05) between milk and cheese in the ratio of capric (C10:0), lauric (C12:0), myristic (C14:0), palmitic (C16:0), oleic (C18:1) and linoleic (C18:2) fatty acids. The proportion of short chain fatty acids (C4:0 to C8:0) showed the greatest changes, being that these fatty acids contribute most to the cheese flavor due to its low perception threshold. This fact highlights the selectivity of lipases during cheese ripening by hydrolyzing certain positions of fatty acids in triglycerides.