Detail publikace

Changes of free fatty acids during ripening of Niva cheese

VÍTOVÁ, E. ZEMANOVÁ, J. BEZDĚKOVÁ, Š. BABÁK, L. LOUPANCOVÁ, B. BŘEZINA, P.

Originální název

Changes of free fatty acids during ripening of Niva cheese

Anglický název

Changes of free fatty acids during ripening of Niva cheese

Jazyk

en

Originální abstrakt

Niva is a mould ripened cheese variety manufactured from pasteurized milk. The most important microorganism involved in the manufacture of blue cheeses is Penicillium roqueforti that is responsible for the unique characteristics of these varieties. For many years, manufacture of blue cheeses has been carried out in a completely natural way. However, nowadays the manufacture of these varieties under controlled conditions and the use of selected Penicillium roqueforti strains are current practices in the cheese industry and are necessary to obtain a product with the desired characteristics. Major attribute that influences the selection and consumption of cheeses is flavour formed during ripening of cheeses. The flavour of the blue cheeses is characterized by compounds derived from pronounced proteolysis and lipolysis due to the proteolytic and lipolytic activities of Penicillium roqueforti. Although extensive lipolysis may be considered undesirable in most cheese varieties, free fatty acids derived from milk fat contribute positively to the flavour of blue cheeses and they are precursors of more complex aroma compounds, such as methyl ketones, alcohols, lactones and esters. But at very high concentrations, fatty acids are perceived as off flavours. The aim of our work was to identify and quantify fatty acids of Niva cheese and monitor changes in their concentrations throughout ripening. Fatty acids were analyzed as methyl esters using gas chromatography with flame ionization detection. Identification has been carried out by comparison of the retention times with those of standard substances. Many attempts were made to better understand the chemical compounds contributing to the flavour of blue cheeses, but the role that fatty acids play is not determined. Our results would provide important information contributing to knowledge of the biochemical processes involved in the ripening of Niva cheese.

Anglický abstrakt

Niva is a mould ripened cheese variety manufactured from pasteurized milk. The most important microorganism involved in the manufacture of blue cheeses is Penicillium roqueforti that is responsible for the unique characteristics of these varieties. For many years, manufacture of blue cheeses has been carried out in a completely natural way. However, nowadays the manufacture of these varieties under controlled conditions and the use of selected Penicillium roqueforti strains are current practices in the cheese industry and are necessary to obtain a product with the desired characteristics. Major attribute that influences the selection and consumption of cheeses is flavour formed during ripening of cheeses. The flavour of the blue cheeses is characterized by compounds derived from pronounced proteolysis and lipolysis due to the proteolytic and lipolytic activities of Penicillium roqueforti. Although extensive lipolysis may be considered undesirable in most cheese varieties, free fatty acids derived from milk fat contribute positively to the flavour of blue cheeses and they are precursors of more complex aroma compounds, such as methyl ketones, alcohols, lactones and esters. But at very high concentrations, fatty acids are perceived as off flavours. The aim of our work was to identify and quantify fatty acids of Niva cheese and monitor changes in their concentrations throughout ripening. Fatty acids were analyzed as methyl esters using gas chromatography with flame ionization detection. Identification has been carried out by comparison of the retention times with those of standard substances. Many attempts were made to better understand the chemical compounds contributing to the flavour of blue cheeses, but the role that fatty acids play is not determined. Our results would provide important information contributing to knowledge of the biochemical processes involved in the ripening of Niva cheese.

Dokumenty

BibTex


@article{BUT45395,
  author="Eva {Vítová} and Jana {Zemanová} and Šárka {Bezděková} and Libor {Babák} and Blanka {Loupancová} and Pavel {Březina}",
  title="Changes of free fatty acids during ripening of Niva cheese",
  annote="Niva is a mould ripened cheese variety manufactured from pasteurized milk. The most important microorganism involved in the manufacture of blue cheeses is Penicillium roqueforti that is responsible for the unique characteristics of these varieties. For many years, manufacture of blue cheeses has been carried out in a completely natural way. However, nowadays the manufacture of these varieties under controlled conditions and the use of selected Penicillium roqueforti strains are current practices in the cheese industry and are necessary to obtain a product with the desired characteristics. 
Major attribute that influences the selection and consumption of cheeses is flavour formed during ripening of cheeses. The flavour of the blue cheeses is characterized by compounds derived from pronounced proteolysis and lipolysis due to the proteolytic and lipolytic activities of Penicillium roqueforti. Although extensive lipolysis may be considered undesirable in most cheese varieties, free fatty acids derived from milk fat contribute positively to the flavour of blue cheeses and they are precursors of more complex aroma compounds, such as methyl ketones, alcohols, lactones and esters. But at very high concentrations, fatty acids are perceived as off flavours.  
The aim of our work was to identify and quantify fatty acids of Niva cheese and monitor changes in their concentrations throughout ripening. Fatty acids were analyzed as methyl esters using gas chromatography with flame ionization detection. Identification has been carried out by comparison of the retention times with those of standard substances.
Many attempts were made to better understand the chemical compounds contributing to the flavour of blue cheeses, but the role that fatty acids play is not determined. Our results would provide important information contributing to knowledge of the biochemical processes involved in the ripening of Niva cheese.",
  address="ČSCH",
  chapter="45395",
  institution="ČSCH",
  journal="Czech J. Food Scencies (Special Isue)",
  number="1",
  volume="22",
  year="2004",
  month="september",
  pages="310--313",
  publisher="ČSCH",
  type="journal article - other"
}