Quantification of Major Free Fatty Acids in Several Cheese Varieties
A.H. Woo, S. Kollodge, R.C. Lindsay
Journal of Dairy Science
Abstract
Low to moderate concentrations of individual major free fatty acids were in Camembert, Brie, Port Salut, Monterey Jack, Edam, Colby, and Gruyere cheeses. Blue and Roquefort cheeses had high free fatty acid contents and strong flavor of free fatty acids. Goat's milk cheese had high 8-carbon free fatty acids. Limburger cheese had high concentrations of 4-carbon and 6-carbon, but flavor contributions from these free fatty acids were suppressed because the pH of this cheese was high (6.97). Hydrolytic rancidity flavor defects in Swiss, Brick, and Cheddar cheeses were signaled by measurement of high concentrations of individual short-chain free fatty acids.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
free fatty acids are present in Blue and Roquefort cheeses
“Blue and Roquefort cheeses had high free fatty acid contents and strong flavor of free fatty acids.”
4-carbon and 6-carbon free fatty acids are present in Limburger cheese
“Limburger cheese had high concentrations of 4-carbon and 6-carbon, but flavor contributions from these free fatty acids were suppressed because the pH of this cheese was high (6.97).”
free fatty acids are present in Camembert, Brie, Port Salut, Monterey Jack, Edam, Colby, and Gruyere cheeses
“Low to moderate concentrations of individual major free fatty acids were in Camembert, Brie, Port Salut, Monterey Jack, Edam, Colby, and Gruyere cheeses.”