Changes in conjugated linoleic acid content in Emmental-type cheese during manufacturing

Jacek Domagała , Agnieszka Pluta-Kubica , Henryk Pustkowiak

Abstract

The 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.
Author Jacek Domagała (FoFT / DoAPT)
Jacek Domagała,,
- Department of Animal Product Technology
, Agnieszka Pluta-Kubica (FoFT / DoGTaC)
Agnieszka Pluta-Kubica,,
- Department of Gastronomic Technology and Consumption
, Henryk Pustkowiak (FoAS / DoCB)
Henryk Pustkowiak,,
- Department of Cattle Breeding
Journal seriesCzech Journal of Food Sciences, ISSN 1212-1800, (A 20 pkt)
Issue year2013
Vol31
No5
Pages432-437
Publication size in sheets0.5
Keywords in Englishfatty acids, hard cheese manufacture, industrial conditions, fatty acids, industrial conditions
DOIDOI:10.17221/397/2012-CJFS
URL http://www.agriculturejournals.cz/publicFiles/100648.pdf
Internal identifierWTŻ/2013/79
Languageen angielski
LicenseJournal (articles only); author's original; Uznanie Autorstwa (CC-BY); after publication
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Domagała J., Pluta-Kubica A., Pustkowiak H. - Changes in Conjugated Linoleic Acid Content.pdf of 24-01-2019
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Score (nominal)20
ScoreMinisterial score = 20.0, 24-01-2019, ArticleFromJournal
Ministerial score (2013-2016) = 20.0, 24-01-2019, ArticleFromJournal
Citation count*3 (2016-02-17)
Additional fields
ProjektDS-3700/WTŻ
Udział procentowyJacek Domagała - 50% ; Agnieszka Pluta-Kubica - 45% ; Henryk Pustkowiak - 5%
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