Free Fatty Acids, Triglycerides and Volatile Compounds in Serra da Estrela Cheese—Changes throughout Ripening

Fatty acid composition and nutritional value of fat in three PDO ewe's milk Portuguese cheeses

“…This small alteration does not cause any changes in triacylglycerol extraction, as was indicated by consecutive successful participations in interlaboratory studies by the FAPAS (Food Analysis Performance Assessment Scheme). Cheese fat was extracted after acidification of samples with 10 mL of HCl (25%), followed by an ethyl ether/petroleum ether mixture extraction [23]. After separation of ether and aqueous phases, with a separating funnel, the ether extracts were evaporated under reduced pressure in a water bath set at 40…”

Chestnut and lemon balm based ingredients as natural preserving agents of the nutritional profile in matured “Serra da Estrela” cheese

“…It is only manufactured with raw ewe's milk, salt and milk thistle flower for coagulation, and it is preferentially consumed as a soft cheese, with an average maturation of 1 month, although some consumers prefer to consume it as a hard cheese after at least 6 months of storage. Despite some published studies on the ''Serra da Estrela" cheese, that focus mainly on the microbial flora in the cheese, as well as the changes in some nutrients during ripening (Dahl, Tavaria, & Malcata, 2000;Macedo, Tavares, & Malcata, 2004;Partidário, Barbosa, & Boas, 1998;Tavaria, Franco, Carballo, & Malcata, 2003;Tavaria, Reis, & Malcata, 2006), the present work evaluates the effects of natural additives (chestnut flowers, lemon balm dry material and their decoctions) on the nutritional properties of cheese during its maturation.…”

Production of fat-derived (flavour) compounds during the ripening of Gouda cheese

“…The concentrations of FFAs during the ripening of various bacterially ripened cheeses have been studied by several authors (Umemoto & Sato, 1975;Macedo & Malcata, 1996;Sousa & Malcata, 1997;Partida´rio, Barbosa, & Vilas Boas, 1999;Buffa, Guamis, Pavia, & Trujillo, 2001;Chamba & Perreard, 2002;Mallatou, Pappa, & Massouras, 2003). These studies involved different, mainly Mediterranean, cheeses from cows', ewes' and goats' milk.…”