Changes in conjugated linoleic acid content in Emmental-type cheese during manufacturing
Jacek Domagała , Agnieszka Pluta-Kubica , Henryk Pustkowiak
AbstractThe fatty acids composition including the conjugated linoleic acid content in the milk and in the samples of Emmentaltype cheese during the manufacturing and ripening period was determined. The highest amount of volatile and the lowest amount of saturated fatty acids were observed at the end of ripening. In turn, the highest content of monounsaturated fatty acids was found in the curd, however, it declined during processing. The richest in polyunsaturated fatty acids were the cheese samples after the warm room stage, however, the amount of these fatty acids became highly significantly lower at the end of ripening. The level of conjugated linoleic acid increased during manufacturing. Its content in the milk and the curd was highly significantly lower than at the other stages of production.
|Journal series||Czech Journal of Food Sciences, ISSN 1212-1800, (A 20 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||fatty acids, hard cheese manufacture, industrial conditions, fatty acids, industrial conditions|
|License||Journal (articles only); author's original; ; after publication|
|Score|| = 20.0, 24-01-2019, ArticleFromJournal|
= 20.0, 24-01-2019, ArticleFromJournal
|Citation count*||3 (2016-02-17)|
|Udział procentowy||Jacek Domagała - 50% ; Agnieszka Pluta-Kubica - 45% ; Henryk Pustkowiak - 5%|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.