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Changes in free fatty acids during the ripening of Idiazabal cheese: influence of brining time and smoking

Published online by Cambridge University Press:  01 June 2009

Ana I. Nájera ,
Luis J. R. Barron  and
Yolanda Barcina
Ana I. Nájera
Affiliation:
Facultad de Farmacia, Sección de Tecnología de Alimentos, Universidad del País Vasco/Euskal Herriko Unibertsitatea, Portal de Lasarte s/n, 01007 Vitoria-Gasteiz, España
Luis J. R. Barron
Affiliation:
Facultad de Farmacia, Sección de Tecnología de Alimentos, Universidad del País Vasco/Euskal Herriko Unibertsitatea, Portal de Lasarte s/n, 01007 Vitoria-Gasteiz, España
Yolanda Barcina
Affiliation:
Departamento de Tecnología de Alimentos, Universidad Pública de Navarra/Nafarroako Unibertsitate Publikoa, Campus Arrosadía s/n, 31006 Pamplona, España
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Summary

The effect of brining time and smoking on the free fatty acid content of Idiazabal cheese during ripening was examined. The main free fatty acids considered underwent at least some increase during the first stage of ripening before day 90 and tended to level off around a constant value towards the end of the ripening period. There were significant differences in free fatty acid levels during ripening among cheeses with different brining times and between smoked and unsmoked cheeses. Brining time and smoking exerted marked effects on lipolytic activity during cheese ripening, depending upon the free fatty acid involved and ripening time. In general, brining and smoking led to increases in free fatty acid levels at the end of the ripening period; the different behaviour of butyric acid may be due to a specific lipolytic activity.

Type
Original Articles
Information
Journal of Dairy Research , Volume 61 , Issue 2 , May 1994 , pp. 281 - 288
Copyright
Copyright © Proprietors of Journal of Dairy Research 1994

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