Milk fat is a complex natural fat and contains around 400 fatty acids. The objectives of this study were to extract fat from bovine milk using two different methods, including Bligh and Dyer and Mojonnier, and to determine the fatty acid content in the extracted fats using gas chromatography (GC). No differences (p > .05) were detected in the fat content and fatty acids content as a percentage of total fat (FA%TF) extracted using both methods. No differences (p > .05) were detected in some saturated fatty acids (SFAs) and unsaturated fatty acids (USFAs) extracted from both methods, such as C11:0 (undecylic acid), C16:0 (palmitic acid), C18:0 (stearic acid), C14:1 (myristoleic acid), and C16:1 (palmitoleic acid). However, the majority of SFAs were different (p < .05) in Mojonnier method as compared to Bligh and Dyer method and vice versa for USFAs. The short (6.54% vs. 5.95%) and medium (21.86% vs. 20.73%) chains FAs determined by GC were high in Mojonnier fat as compared to Bligh and Dyer fat, while the long‐chain FAs were higher in the last (66.61%) relative to Mojonnier fat (65.51%). This study found that Mojonneir method has resulted in fewer errors. In contrast, the Bligh and Dyer extraction method has more experimental error, which led to decreasing the total fat, as well as was not able to detect C9:0.

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Yield, chemical composition, fatty acid profile, and sensory acceptability of Panela cheese produced from cows grazing in an intensive silvopastoral system (ISS) with Leucaena leucocephala and Cynodon nlemfuensis were evaluated and compared with Panela cheese from cows grazing a monoculture system (MS) of C. nlemfuensis only. The experiment lasted for 9 weeks in a tropical area in Mexico using ten crossbred cows (30–90 days of milking) assigned homogenously as five cows in each experimental group. No significant differences were found between the two systems for milk and cheese gross composition. Panela cheese from ISS showed lower content of the hypercholesterolemic fatty acids, accompanied with higher content of omega‐3, omega‐6 and polyunsaturated fatty acids. In addition, Panela cheese from ISS showed higher preference for the attributes of appearance, texture, flavor, and overall acceptability. It is concluded that Panela cheese from cows grazing in ISS has better acceptability and nutritional properties than that produced from MS with grass only.

Lactose is converted to lactic acid through fermentation and ripening of cheese using starter cultures. The content of lactic acid and organic acids formed during storage of cheese is different based on the type of starter cultures, pH, processing, and storage conditions. The objective of this study was to determine the carbohydrates and organic acids of four different commercial cheese samples (Parmesan, Mozzarella, Swiss, and Cheddar cheese) using high‐performance liquid chromatography (HPLC). The lactose content in Cheddar cheese was significantly high ( p < .05) as compared to Parmesan cheese while Mozzarella and Swiss cheese did not have lactose. However, galactose was low in Swiss cheese as compared to other cheese types, while glucose did not detect in all cheese samples. Organic acids such as citric, succinic, lactic, and butanoic acids were high in Parmesan cheese relative to other cheese types. Additionally, pyruvic and propanoic acids were high ( p < .05) in Swiss cheese while acetic and orotic acids were elevated ( p < .05) in Mozzarella cheese relative to other types of cheese.

The composition and quality of probiotic Domiati cheese were studied during 90 days of ripening in brine. Six cheese treatments were made using different types of cultures, which are: C (Control): Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris, T1: as control + Lactobacillus casei, T2: as control +Lactobacillus acidophilus, T3: as control + Lactococcus lactis biovar diacetylactis, T4:Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus and T5:Lactobacillus acidophilus, Bifidobacterium bifidum and Streptococcus thermophilus. A gradual decrease in moisture content was observed as pickling proceeded. Titratable acidity, salt and fat content continuously increased as storage proceeded in all treatments. The soluble nitrogen and amino nitrogen were higher in the probiotic cheese, compared with the control. Enumeration of lactic acid bacteria (LAB) increased up to 45 days of storage and started to decrease with prolonging the storage period. The highest numbers of total bacteria and LAB were detected in T1 and T4, respectively, at the end of the storage, while the lowest was found in T5and T3, respectively. All fresh cheese treatments were found completely free of yeasts and moulds, while it started to appear after 15 days of storage. Absence of coliform bacteria was detected in all treatments. Higher overall scores were achieved in all treatments with added probiotic bacteria compared with control at the end of the storage period. Using probiotic bacteria as adjuncts enhanced the quality and improved the organoleptic properties of the resultant cheese.