Free Fatty Acids and Oxidative Changes of a Raw Goat Milk Cheese through Maturation

Abstract

Free fatty acids (FFA) and lipid and protein oxidation changes were studied throughout maturation process of a raw goat milk cheese with protected designation of origin. Cheeses were analyzed at 4 different times of maturation, at 1, 30, 60, and 90 d. All FFA significantly increased during maturation and the relative increase was higher for long-chain than medium- or short-chain FFA. At the end of maturation, oleic (C18:1 n9), butyric (C4:0), and palmitic (C16:0) acids were the most abundant. The higher levels of short-chain fatty acids (SCFA) regarding total FFA obtained at the end of Ibores cheese ripening compared with other raw goat milk cheeses, highlight the notable role of SCFA on the flavor of this cheese owing to their low-odor thresholds. Lipid oxidation values significantly increased during maturation process but low levels of malondialdehyde were reported; however, protein oxidation did not significantly change during ripening.

Effect of Wild Strains Used as Starter Cultures on Free Fatty Acid Profile of Urfa Cheese

“…The highest volatile FFAs contents were determined in C cheeses. These results are consistent with other long-time maturated cheeses [Delgado et al, 2011;Talpur et al, 2008]. Generally, the total FFAs contents found in the cheeses were signifi cantly higher in the cheese C. This may be related to higher lipolytic activity of enterococcal strains in the cheese C. Compared to many cheese varieties, the total FFAs content of Urfa cheese was markedly lower.…”

Characterization of goat milk from Lebanese Baladi breed and his suitability for setting up a ripened cheese using a selected starter culture

“…Pecorino cheese (Mangia et al, 2013) but in contrast to what determined in Ibores PDO cheese (Delgado et al, 2011) where butyric acid content resulted the highest. Linoleic acid (C18:2) content was consistent with those reported in several Spanish goat cheeses by Poveda and Capezas (2006).…”

Dairy products and the French paradox: Could alkaline phosphatases play a role?

“…Fermented products such as cheeses also contain short-chain fatty acids like butyrate and propionate known to stimulate IAP activities [63,64]. This is the case e.g.…”

“…This is the case e.g. for goat cheese and for Swiss-type cheeses made using Proprionibacterium freudenreichii, a main propionate producer microorganism [64,65].…”